MEASUREMENT OF STARCH PROPERTIES DURING STALING OF ARABIC BREAD

The DSC and X-ray diffraction data showed that the starch crystallinit y increased in Arabic bread (khaboos) samples during the storage perio d. The appearance of crystalline regions during ageing as shown by X-r ay diffraction data could serve as an indication of the extent of stal ing that was observed in these khaboos samples. The information obtain ed from scanning electron microscopy could not be used for assessing t he extent of staling of Arabic bread, but showed interesting differenc es in the gelatinization behavior 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 li mited amount of water available in the crust area of khaboos may be re sponsible for the incomplete gelatinization of starch granules.