-
viscoamylograph allows us to observe: the
beginning of
gelatinization,
gelatinization maximum,
gelatinization temperature,
viscosity during holding, and viscosity...
- of the
moist starch begins to
gelatinize, and this
process is
described as
gelatinization. One
process of
gelatinization is
performed by
placing the pearls...
-
Gelatin or
gelatine (from
Latin gelatus 'stiff, frozen') is a translucent, colorless,
flavorless food ingredient,
commonly derived from
collagen taken...
- that
serve the
function to
trigger starch gelatinization are
steaming and oil-frying.
Starch gelatinization occurs when
starch granules swell in water...
-
substance in food or
water Retrogradation (starch) –
Gelatinization of
starch Starch gelatinization –
Process of
breaking down the
intermolecular bonds...
-
Gelignite (/ˈdʒɛlɪɡnaɪt/), also
known as
blasting gelatin or
simply "jelly", is an
explosive material consisting of collodion-cotton (a type of nitrocellulose...
-
Gelatine was an
airship operated by the
United States Army
Signal Corps.
Gelatine was
built by
Thomas Scott Baldwin's
company Baldwin's Airships, Balloons...
- permeability.
Starch gelatinization during cake
baking can be
impaired by
sugar competing for water,
preventing gelatinization and
improving texture...
- sella. The
starches in
parboiled rice
become gelatinized, then
retrograded after cooling.
Through gelatinization,
amylose molecules leach out of the starch...
-
Thickening agent Corn
starch Arrowroot Waxy
maize Bread crumbs Starch gelatinization Gisslen,
Wayne (2003).
Professional Cooking. New York, NY: John Wiley...
