10 ENGLISH BOOKS RELATING TO «GELATINISATION»
Discover the use of
gelatinisation in the following bibliographical selection. Books relating to
gelatinisation and brief extracts from same to provide context of its use in English literature.
1
Cereals: Novel Uses and Processes
There are many definitions of gelatinisation, one of these being that gelatinisation
is '...the collapse (disruption) of molecular orders within the starch granule
manifested in irreversible changes in properties such as granular swelling, native
...
Grant M. Campbell, Colin Webb, Stephen L. McKee, 1997
This reduces gelatinisation as the starch within the lump is not available for
thickening. Lumps can be prevented by • Agitation: Flour should be added slowly
and should be stirred well so that before the particles gelatinise they get
dispersed ...
3
Starch: Advances in Structure and Function
The objectives of this present study was to assess: (1) the applicability of this
observation to wheat starch - sucrose on the gelatinisation temperature and (2)
the effect of heating rate on the gelatinisation thermograms. As anticipated, the
native ...
Tina L. Barsby, Athene Margaret Donald, P. J. Frazier, 2001
4
New Issues in Food Policy, Control and Research
In such a case the concept of "gelatinisation degree" may be introduced, a term
that indicates the percentage of gelatinised starch related to starch quantity that
in extreme conditions should be able to gelatinise. In fact, simply heating an ...
5
Trends in Colloid and Interface Science XVI
Abstract High-resolution ultrasonic spectroscopy was applied to analysis of
starch gelatinisation. Temperature profiles of ultrasonic attenuation and velocity
were obtained in three different starch suspension samples (corn, rice and wheat
) at ...
Maria da Graca Miguel, Hugh D. Burrows, 2004
Perez et al, (1998) obtained the gelatinisation temperatures (obtained by Rapid
Visco Analyser) and DSC of Arracaccia, tannia, canna, arrowroot and cassava
starch as 68-95 °C, and 56-73°C, 85-95°C and 74-87°C, 73-95°C and 61-75°C, ...
7
Bakery Food Manufacture and Quality: Water Control and Effects
... transitions. The special properties of wheat flour, namely, the formation of
gluten and the gelatinisation of the starch, also become critical to the formation of
baked product structures. temperature than the air within the cabinet and will thus
.
Stanley P. Cauvain, Linda S. Young, 2009
8
Handbook of Polymer Blends and Composites
Gelation properties of starch are enhanced by the presence of another
polysaccharide with higher hot paste viscosities [54]. Addition of a hydrocolloid (
LBG, guar gum, xanthan) strongly influences the gelatinisation and
retrogradation of starch ...
Anand K. Kulshreshtha, Cornelia Vasile, 2003
9
Food Materials Science and Engineering
Pressure impact on the properties of carbohydrates • Gel formation e.g. starches,
cellulose, pectins • Reduction in the temperature of gelatinisation • Little or no
Maillard reaction et al., 1996). Due to chemical modification, e.g., aggregation ...
10
Starch in Food: Structure, Function and Applications
Even the temperature of drying affected the DSC gelatinisation temperatures. The
gelatinisation parameters of cassava starch extracted using SO2 incorporated
water were enhanced from 59.6 to 62.0ëC for Tonset and 84.7 to 87.2ëC for ...
10 NEWS ITEMS WHICH INCLUDE THE TERM «GELATINISATION»
Find out what the national and international press are talking about and how the term
gelatinisation is used in the context of the following news items.
Pelleting offers solutions for new challenges in meat production
However, true gelatinisation of starch molecules occurs when heat and moisture reach approximately 70°C and 25% moisture. Pelleting ... «All about feed, Jun 15»
Wenger Tech Center celebrates 50th anniversary
... including accredited tests for moisture measurement, starch gelatinisation analysis, phase transition analysis, and rapid viscosity analysis. «All about feed, May 15»
'Eat rice cold for fewer calories'
... Sudhair James said: “The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinisation. «Citifmonline, Mar 15»
Harvard study sheds new light on raw versus cooked food
But cooking reorganises the structure, as it swells with water in a process known as gelatinisation. Once gelatinised, Dr Carmody says, “our ... «The National Business Review, Jan 15»
Raw Food Versus Cooked Food: Which is the Key to a Healthy Diet?
... chains of glucose that we can't metabolise, but cooking reorganises the structure, as it swells with water in a process known as gelatinisation. «NDTV, Jan 15»
Could choosing raw foods rather than cooked be the key to a …
... chains of glucose that we can't metabolise, but cooking reorganises the structure, as it swells with water in a process known as gelatinisation. «The Guardian, Jan 15»
Curious Cook: Why bread goes stale and how you can unstale it
It turns into a rather icky, gummy substance (which is also pretty inedible) because of a process called gelatinisation. The bonds between the ... «The Star Online, Nov 14»
Puffed cereals for piglet feed
For thermal gelatinisation of starch in cereals, Meneba has developed the Presco process (Figure 1). This process has positive benefits over ... «All about feed, Jul 14»
Inside India's Smarter Kitchens With Chef Kunal Kapur
Another technique that is used is gelatinisation. The paani that is used in making golgappas is jaljeera. Now what if you want to eat that water? «NDTV, Jul 14»
Preconditioner for better control of operating parameters
Following the improvements on the pre-cooking stage, we were able to measure a significant increase of the gelatinisation of starches before ... «All about feed, Jun 14»
