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Measurement of Starch Properties During Staling of Arabic Bread
Author(s) -
Sidhu Jiwan S.,
Caceres P. G.,
Behbehani Montaha
Publication year - 1997
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19970490503
Subject(s) - crystallinity , arabic , starch , scanning electron microscope , materials science , crust , food science , wheat starch , gum arabic , chemistry , mineralogy , composite material , geology , geochemistry , linguistics , philosophy
The DSC and X‐ray diffraction data showed that the starch crystallinity increased in Arabic bread (khaboos) samples during the storage period. The appearance of crystalline regions during ageing as shown by X‐ray diffraction data could serve as an indication of the extent of staling that was observed in these khaboos samples. The information obtained from scanning electron microscopy could not be used for assessing the extent of staling of Arabic bread, but showed interesting differences in the gelatinization behaviour of starch granules in the crumb and crust areas. The crust areas, when viewed under the scanning electron microscope, show intact small as well as large starch granules. The limited amount of water available in the crust area of khaboos may be responsible for the incomplete gelatinization of starch granules.