CORDIS Project
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This project explores the unique aroma and flavor profiles of Freekeh, an ancient wheat product. It aims to analyze its sensory perception and production methods, contributing to the understanding of its culinary applications and nutritional benefits.
Analysis of Freekeh Aroma, Sensory-perception and Preparation MethodsFreekeh (Arabic, ‘rubbed’) is an ancient wheat product with a unique preparation method and flavor profile.
It is essentially immature durum wheat (Triticum turgidum) grains, harvested while plants are green and the seeds are soft.
The plants are stacked and then set on fire (usually in situ) to rid of stalks, awns and leaves.
Bushels are then threshed, grains separated from the chaff, dried and cracked.
The production process…
KOBENHAVNS UNIVERSITET
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