Abstract
Two varieties of wheat, Bakrajo (durum) and Aras (bread wheat) were used to
 prepare two sizes of burgul which used as a components in Kishk mixture. Kishk
 was prepared in two groups of mixtures: 1:3 and 1:4 burgul : doogh (yogurt
 drink) with or without malt (0.5% on flour basis)
 Using course burgul granules (>1000μ) decreased gelatinization temperature and
 increased Amylograph maximum viscosity compared to use fine burgul granules
 (< 350μ) and malt addition, which indicated to present of ungelatinized starch in
 dried kishk. Results showed that kishk powder flowability (Carr index) depended
 on their agglomeration more than it’s depending on any components of kishk
 mixtures. Sensory evaluation showed that an increasing in kishk odor, taste and
 color took place when 0.001 part of malt was added.
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