In this investigation starch gelatinization in Barbari bread was studied. Starch gelatinization was examined by XRD and reducing sugars.Intensity and the hights of peaks of XRD (X-ray Diffraction) in breads with different weights ( 400 , 500 and 600gr ) followed V pattern which showe gelatinization of starch in Brbari bread.Results of diffractograms obtained at the third and fifth days was showed that in Barbari bread crystallization appear very slowly , It seems to be due to high moisture in it . Statistical results indicates that samples weights have no effect in gelatinization and baking have same effect on all samples .
. (2007). Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD). Journal of food science and technology(Iran), 4(14), 15-20.
MLA
. "Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD)", Journal of food science and technology(Iran), 4, 14, 2007, 15-20.
HARVARD
. (2007). 'Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD)', Journal of food science and technology(Iran), 4(14), pp. 15-20.
CHICAGO
, "Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD)," Journal of food science and technology(Iran), 4 14 (2007): 15-20,
VANCOUVER
. Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD). Journal of food science and technology(Iran). 2007;4(14):15-20 (In Persian).
