gelatinization

The mixing makes sure the gelatinization is homogeneous in the slurry.

You can get a similar affect by mixing starch with cool water and heating it to its gelatinization temperature.

This is referred to as a Starch gelatinization.

The cooking process utilizes a process known as starch gelatinization.

It is a traditional Indian cultivar with intermediate amylose and gelatinization temperature.

Gelatinization temperature also depends on the amount of damaged starch granules.

There is an inverse correlation between gelatinization temperature and glycemic index.

The initiation of gelatinization is called the T-onset.

Another common form is maca processed by gelatinization.

This is accompanied by the gelatinization of the inner walls of the peridiole.

Adjunct grains may first need gelatinization and cooling.

During gelatinization, water acts as a plasticizer.

Gelatinization improves the availability of starch for amylase hydrolysis.

As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction.

Therefore, removal of excess water from milk shall be done only under conditions that prevent the gelatinization of starch.

This process is called starch gelatinization.

"A fire or an explosion can be a much more destructive accident, even tragic," the narrator tells us, "but it's not disgraceful, like a gelatinization."

Usually rice or barley is steeped in water, then steamed to promote starch gelatinization and cooled.

Gelatinization was developed for maca specifically to mimic the activity of cooking, and to allow gentler digestion.

The two most important physiochemical properties of cooking quality of rice are amylose content and gelatinization temperature.

High temperature cannot be use in this process because of the danger of starch gelatinization which destoyes granular structure.

The process can induce both protein denaturation and starch gelatinization, depending on inputs and parameters.

"Gelatinization of Starch."

Once cooked complete gelatinization takes place giving the potato a soft texture while the soluble pectin allows the cells to separate making them easily digestible.

A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process.