-
correlation between gelatinization temperature and
glycemic index. High
amylose starches require more
energy to
break up
bonds to
gelatinize into
starch molecules...
-
Gelatin or
gelatine (from
Latin gelatus 'stiff, frozen') is a translucent, colorless,
flavorless food ingredient,
commonly derived from
collagen taken...
-
Gelignite (/ˈdʒɛlɪɡnaɪt/), also
known as
blasting gelatin or
simply "jelly", is an
explosive material consisting of collodion-cotton (a type of nitrocellulose...
- of the
moist starch begins to
gelatinize, and this
process is
described as
gelatinization. One
process of
gelatinization is
performed by
placing the pearls...
-
Moving Gelatine Plates is a
French progressive rock band
first formed in 1968 by Gérard
Bertram (guitarist) and
Didier Thibault (b****ist and band leader)...
- cookers. Korean-style
cookers (0.8 kg to 0.9 kg
cooking pressure)
typically gelatinize rice
starches more
completely than ****anese-style
cookers (0.4 kg to 0...
- Isingl**** (/ˈaɪzɪŋɡlæs, -ɡlɑːs/ EYE-zing-gla(h)ss) is a form of
collagen obtained from the
dried swim
bladders of fish. The
English word
origin is from...
-
cooked at 65 °C (149 °F) in the
liquid which causes its
starch to
gelatinize. The
gelatinized roux is
generally used at a
moderate temperature and apparently...
- texture, to
decrease or
increase their viscosity, to
lengthen or
shorten gelatinization time or to
increase their visco-stability. An
ancient way of modifying...
- (depending on the
alkali used) from the
cooking solution.
Starches swell and
gelatinize, and some
starches dis**** into the liquid.
Certain chemicals[which?]...
