10 ENGLISH BOOKS RELATING TO «GELATINIZATION»
Discover the use of
gelatinization in the following bibliographical selection. Books relating to
gelatinization and brief extracts from same to provide context of its use in English literature.
1
Understanding Food: Principles and Preparation
Gelatinization The process of gelatinization contrib- utes to the viscosity of
thickened foods (sauces, custards, dressings, etc.) and the structure of baked
products. Gela- tinization occurs when starch gran- ules are heated in a liquid
and thereby ...
2
Essentials of Food Science
The final step in the gelatinization involves the necessity of cooking the
gelatinized starch mix—gravy, pie filling, and so forth—for 5 minutes or longer to
develop flavor. Unnecessary overstirring thins the cooked starch mixture because
the ...
Vickie Vaclavik, Elizabeth W. Christian, 2007
3
Chemical and Functional Properties of Food Saccharides
7.4.1 STARCH GELATINIZATION Starches of different botanical sources and
genetic backgrounds display different gelatinization properties, such as
gelatinization temperature, enthalpy change, and melting of the amylose–lipid
complex.
4
Food Properties Handbook, Second Edition
Table 9.12 Effect of Sucrose and Sodium Chloride on Gelatinization Temperature
of Wheat Starcha Source: Wootton, M. and Bamunuarachchi, A., Starch, 32, 126,
1980. a Starch (water, 13.6%; protein, 0.29%; fat, 0.46%; ash, 0.21%).
Measure the total length of the gel (mm) from the bottom of the tube to the gel
front. GELATINIZATION As mentioned earlier gelatinization temperature is partly
associated with TEMPERATURE the amylose content of the starch, the major ...
H. E. Kauffman, W. R. Coffman, Peter Randolph Jennings
6
Food Chemistry, Third Edition
When heated in water, starch granules undergo a process called gelatinization.
Gelatinization is the disruption of molecular order within granules. Evidence for
the loss of order includes irreversible granule swelling, loss of birefringence, and
...
Gelatinization Temperature The time required for cooking milled rice is
determined by gelatinization temperature. Gelatinization temperature determines
to a large degree the suitability of rice flour as an ingredient in baked and
reconstituted ...
Randall G. Mutters, James F. Thompson, 2009
8
Handbook of Cereal Science and Technology, Second Edition, ...
Gelatinization Temperature Gelatinization of granules is described with, or
related to, a gelatinization temperature or range of temperatures. Different
methods are used to determine the gelatinization temperature, and therefore
values found in ...
9
Trends in Food Engineering
Starch Gelatinization Gelatinization occurs during the heating of native starch
with a sufficient amount of water and includes: a) loss of birefringence of the
granules; b) diffusion from ruptured granules and dissolving of linear molecules;
...
Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, 2000
10
Specialty Corns, Second Edition
Parameters including onset, peak, and conclusion temperatures; temperature
range; and enthalpies of gelatinization and retrogradation can be precisely
measured. Other — The polarized light microscopy, viscoamylograph, light
transmission, ...
10 NEWS ITEMS WHICH INCLUDE THE TERM «GELATINIZATION»
Find out what the national and international press are talking about and how the term
gelatinization is used in the context of the following news items.
Corn rice: Healthier, safer, not 'fake rice'
These corn grits go through gelatinization – boiling or cooking – and are then shaped (extruded) to liken rice grains. Meanwhile, the alleged ... «Rappler, Jul 15»
Let them eat fake rice - UP scientist
''Remember exclusion technology involves gelatinization and therefore, if you gelatinize your amilose to a high extent, it becomes more ... «ABS CBN News, Jul 15»
Cereal Mashup
Continue to add hot water until you hit the starch gelatinization temperature shown in the chart for the adjunct you've chosen. Hold the cereal ... «Craft Beer & Brewing, Jul 15»
Oats: Not Just for Breakfast and Horses
Just look for plain, unflavored, old-fashioned rolled oats, quick oats, or instant oats. All of these products have undergone starch gelatinization ... «Craft Beer & Brewing, Jul 15»
Why Large Breed Dogs Have Poorer Food Digestion
In order to increase the gelatinization of starch it has to be exposed to extreme increases in temperature during processing. What these ... «Philly.com, Jun 15»
Impact Journalism Day: Solid rain
... even in burlap sacks because the rain water molecules adhere to the potassium polyacrylate, which allows the gelatinization of the rain in the ... «Asahi Shimbun, Jun 15»
Food Research at the Microscale
Starch gelatinization is the process in which the intermolecular bonds within the starch molecule are broken down in the presence of water and ... «Laboratory Equipment, Jun 15»
KSU specialist: Flaked corn highly efficient
The benefit of the process is gelatinization of the grain's starch.” In the flaking process, grain steams under pressure for 20 to 30 minutes. Flakes ... «Midwest Producer, Jun 15»
Potato Starch: A Potential Source for the Creation of Next …
The characteristics of potato starch such as swelling power, solubility, gelatinization, rheological characteristics, mechanical behavior and ... «PR Newswire, May 15»
At ESU, a Muslim professor lectures on the Holocaust, Jews and …
“The conversation turns to a confrontation of Israel's power and myths about Jews and a gelatinization of the Holocaust.” Afridi said she ... «WFMZ Allentown, Apr 15»
