تأثير التلدين annealing و الحرارة الرطبة على الصفات الفيزيوكيميائية لنشأ ثلاث أصناف الذرة البيضاء المحلية (انقاذ، كافيير، محلي)‎

الملخص EN

Sorghum Sorghum bicolor (L.) Moench starch was physically modified by annealing and heat moisture treatment ,four concentration was used HMT18-7% , big granular size for Kafir and local decreased ,while there were no significant differences between annealing Inqath and native Inqath. annealing and heat moisture treatment decreased swelling power and solubility of starch .

swelling power and solubility increased as pH increased ,the higher value obtained at pH 12,both annealing and heat moisture treatment increased viscosity ,the higher viscosity obtained for HMT18.

both annealing and heat moisture treatment decreased synersis and it decreased more as the concentration increase HMT18-7