Volume 4, Issue 14 (2007)
FSCT 2007, 4(14): 15-20 |
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Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD). FSCT 2007; 4 (14) :15-20
URL: http://fsct.modares.ac.ir/article-7-6635-en.html
URL: http://fsct.modares.ac.ir/article-7-6635-en.html
Abstract: (4837 Views)
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 .
Received: 2013/01/28 | Accepted: 2013/01/28 | Published: 2013/01/28
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