Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD)

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.