摘要：The aim of the study was to determinate the changes in the grains during the different heat treatment process in production of corn bulgur, and particularly to find the effects of variety factor on the gelatinization using Differential Scanning Calorimeter (DSC). In the study, two different varieties of edible corn, soft-flat and hard-spherical, and three different cooking methods were used to produce corn bulgurs. The results showed that there were significant differences in gelatinization properties of varieties (P<0.01), and although hard-spherical variety needed a higher gelatinization energy, both varieties had two different gelatinization picks. The ratio and the properties of gelatinization of two varieties were different in different cooking methods. It was also found that 61.3% of the starch was produced from hard-spherical variety by traditional method, 29.8% by autoclave method, and 14.2% by infrared irradiation method were determined to be available for gelatinization process whereas, 72.2% of the starch was produced from soft-flat variety by traditional method, 28.1% by autoclave method, and 14.8% by infrared irradiation method were available for gelatinization process.
