Abstract
(1) The diffraction pattern derived from starch in bread was examined by an X-ray diffractometer.The intensity of diffraction, based on the starch retrogradation, increased with aging, especially within the first day.
(2) The degree of transformation to a-type starch in several kinds of cookies was measured by X-ray diffractometric and enzymatic methods.Both results, obtained from these two methods, were clearly indicated to be mutually parallel.By these experiments, it became clear that the starches in“Karinto”, “Okoshi”and“Arare”were almost completely in a-type.On the other hand, starches in“Biscuit”and“Ball Cake”were proved to be in incomplete a-type.
