STUDY ON STARCH GELATINIZATION IN BARBARY BREAD BY X-RAY DIFFRACTION (XRD)

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ERFANIAN A.; SEYEDIN ARDEBILI S.M.; AZIZI TABRIZZAD MOHAMMAD HOSSEIN

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:3 Page(s): 15-20

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Information Journal Paper

Title

STUDY ON STARCH GELATINIZATION IN BARBARY BREAD BY X-RAY DIFFRACTION (XRD)

Author(s)

ERFANIAN A. | SEYEDIN ARDEBILI S.M. | AZIZI TABRIZZAD MOHAMMAD HOSSEIN | Issue Writer Certificate

Keywords

BREADQ2

STARCHQ2

GELATINIZATIONQ4

XRDQ4

Abstract

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 600 gr) 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 indicate that samples weights have no effect in GELATINIZATION and baking have same effect on all samples.

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APA: Copy

ERFANIAN, A., SEYEDIN ARDEBILI, S.M., & AZIZI TABRIZZAD, MOHAMMAD HOSSEIN. (2007). STUDY ON STARCH GELATINIZATION IN BARBARY BREAD BY X-RAY DIFFRACTION (XRD). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(3), 15-20. SID. https://sid.ir/paper/72500/en

Vancouver: Copy

ERFANIAN A., SEYEDIN ARDEBILI S.M., AZIZI TABRIZZAD MOHAMMAD HOSSEIN. STUDY ON STARCH GELATINIZATION IN BARBARY BREAD BY X-RAY DIFFRACTION (XRD). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(3):15-20. Available from: https://sid.ir/paper/72500/en

IEEE: Copy

A. ERFANIAN, S.M. SEYEDIN ARDEBILI, and MOHAMMAD HOSSEIN AZIZI TABRIZZAD, “STUDY ON STARCH GELATINIZATION IN BARBARY BREAD BY X-RAY DIFFRACTION (XRD),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 3, pp. 15–20, 2007, [Online]. Available: https://sid.ir/paper/72500/en

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