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industries use to
examine properties of
gelatinized starch. As
water is
heated with
starch granules,
gelatinization occurs,
involving an
endothermic reaction...
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Gelatin or
gelatine (from
Latin gelatus 'stiff, frozen') is a translucent, colorless,
flavorless food ingredient,
commonly derived from
collagen taken...
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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...
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Gelignite (/ˈdʒɛlɪɡnaɪt/), also
known as
blasting gelatin or
simply "jelly", is an
explosive material consisting of collodion-cotton (a type of nitrocellulose...
-
amylase enzyme are
mainly sold as
liquid syrup to make a sweetener. Pre-
gelatinized starch is used to
thicken instant desserts,
allowing the food to thicken...
-
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)...
- sella. The
starches in
parboiled rice
become gelatinized, then
retrograded after cooling.
Through gelatinization,
amylose molecules leach out of the starch...
-
tapioca grit.
Tapioca grit is
dried c****ava
flour that is
partially gelatinized so that it
looks like
flakes or irregularly-shaped granules. In contrast...
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starch properties,
causing starch to
gelatinize and
conferring hydrocolloid properties which mimic gluten.
Gelatinized starch provides the
batter with gas-holding...
- 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...
