Examples of 'gelatinization' in a sentence
Meaning of "gelatinization"
gelatinization (noun): Gelatinization is a process in which starch granules absorb water, swell, and burst, leading to the thickening of a liquid and the formation of a gel-like consistency. This process is commonly observed in cooking when starches such as cornstarch or flour are used to thicken sauces, soups, and other dishes
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- The act of making or becoming gelatinous.
How to use "gelatinization" in a sentence
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gelatinization
And gelatinization is yet another oven transformation.
The effect of pH was significant on gelatinization of starches.
Starch gelatinization requires water and heat.
This change is also known as cooking or gelatinization.
Numerous methods of gelatinization are known in the art.
Gelatinization temperatures vary for different starches.
This water environment enables a fast gelatinization.
Starch gelatinization is generally accompanied by protein denaturation.
This process is called starch gelatinization.
However extrusion gelatinization is found to be particularly suitable.
The slurry is heated to above the gelatinization temperature.
The gelatinization point is entirely suited to the use.
Roller drying caused gelatinization of the cocoa starch.
Gelatinization and liquefaction thereby occur.
Based on these values a gelatinization coefficient can be defined.
See also
The gelatinization coefficient is defined as a ratio of two viscosity differences.
It may also alter the flour gelatinization temperature.
Starch gelatinization is generally accompanied with protein denaturation.
This is the starch gelatinization step.
Thermal gelatinization was conducted for one to six hours.
Preferably the starch has a low gelatinization temperature.
Little or no gelatinization of the starch occurs at this step.
Preferably these adjuncts have high gelatinization temperature.
The exact gelatinization temperature is dependent on the starch.
Suitable derivatives must have a low gelatinization temperature.
Differences in gelatinization properties were observed between quinoa varieties.
With higher temperatures an irreversible swelling called gelatinization begins.
The extent of gelatinization may be expressed with a gelatinization coefficient gT.
The enzyme can be added before or after the gelatinization.
This is accompanied by the gelatinization of the inner walls of the peridiole.
The potato starch granule disintegrates readily after gelatinization.
Gelatinization is an irreversible process.
The suspension is mechanically worked so as to effect a gelatinization of the fibers.
Gelatinization will only occur when heat and moisture are present.
This is clearly based on the gelatinization that has taken place.
Starch gelatinization is also manifest in the physical structure of the granules.
This instability often manifests itself in an irreversible phenomenon of gelatinization or retrogradation.
Uncontrolled gelatinization is often accompanied by rupture or breakdown of the starch granule.
Borax also increases the level of viscosity during final gelatinization.
The gelatinization of the starch in the coating produces a crisp outer coating.
These temperatures are necessary to begin the gelatinization and denaturation process.
Water is present during the compounding process to ensure appropriate starch gelatinization.
Some electrolytes promote gelatinization and some electrolytes inhibit the process.
Different sugars will have different influences in the gelatinization process.
The preferred method of gelatinization is by continuous pressure cooking of the starch slurry.
For the preparation of sausage casings this gelatinization is also undesirable.
The degree of gelatinization can vary depending on the use of the final product.
The temperature at which it is incorporated is below the gelatinization temperature of the starch.
Gelatinization and liquefaction under the influence of the enzyme system present thereby occur.
According to the invention the temperature is above the initial gelatinization temperature.
