gelatinize
gelatinise BrE

Simultaneously the starch begins to gelatinize and the slurry becomes more viscous.

In other words, they gelatinize.

Untreated starch requires heat to thicken or gelatinize.

Starches swell and gelatinize, and some starches disperse into the liquid.

High amylose starches require more energy to break up bonds to gelatinize into starch molecules, leading to a rigid and stiff gel.

Today, inositol nitrate is used to gelatinize nitrocellulose, and thus can be found in many modern explosives and solid rocket propellants.

Soluable dietary fiber comprises a variety of oligosaccharides, waxes, esters, resistant starches and other carbohydrates that dissolve or gelatinize in water.

The filaments can gelatinize by absorbing water and are thought to function in helping the ascomata adhere to the surface on which they grow, like the underside of leaves.

Large starch granules swell more easily than small granules The more amylose a starch contains, the more swelling it takes to gelatinize it.

In the production of some varieties, the product is heated to remain at a specific temperature and for a specific amount of time, which causes the proteins in the mix to gelatinize.

If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers.

Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to the mash tun.

Cereals with a higher gelatinisation temperature than the standard mashing temperatures must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.

With relation to brewing and food products, torrefaction occurs when a cereal (barley, maize, oats, wheat, etc.) is cooked at high temperature to gelatinise the starch endosperm creating the expansion of the grain and creating a puffed appearance.