بررسي ميزان ژالتينه شدن نشاسته در نان لواش توسط دستگاه DSC

I Study on Starch Gelatinization in Lavash Bread by DSC

In this investigation starch gelatinization in Lavash bread was studied. Starch gelatinization was examined by differential scanning calorimetry and amylograph. Thermograms of DSC in breads with different weights (100, 200 and 300 gr) showed that starch in Lavash bread was gelatinized during the baking. Statistical results indicated that samples weights had no effect on gelatinization and baking had the same effect on all samples.