
Keywords: رتروگراد آمیلوپکتین; Amylopectin retrogradation; Partial baking; Sangak bread; StalingDSC, differential scanning calorimetry/calorimeter; FB, fully baked; FW, freezable water; ΔHf, enthalpy of fusion (J/(gdm)); ΔHr, melting enthalpy of amylopectin (J/(gdm)); LSD, least signif