KONJUGASI SAKA TEMBUNG KRIYA BASA INGGRIS GELATINIZE
PRESENT
Present
I gelatinize
you gelatinize
he/she/it gelatinizes
we gelatinize
you gelatinize
they gelatinize
Present continuous
I am gelatinizing
you are gelatinizing
he/she/it is gelatinizing
we are gelatinizing
you are gelatinizing
they are gelatinizing
Present perfect
I have gelatinized
you have gelatinized
he/she/it has gelatinized
we have gelatinized
you have gelatinized
they have gelatinized
Present perfect continuous
I have been gelatinizing
you have been gelatinizing
he/she/it has been gelatinizing
we have been gelatinizing
you have been gelatinizing
they have been gelatinizing
PAST
Past
I gelatinized
you gelatinized
he/she/it gelatinized
we gelatinized
you gelatinized
they gelatinized
Past continuous
I was gelatinizing
you were gelatinizing
he/she/it was gelatinizing
we were gelatinizing
you were gelatinizing
they were gelatinizing
Past perfect
I had gelatinized
you had gelatinized
he/she/it had gelatinized
we had gelatinized
you had gelatinized
they had gelatinized
Past perfect continuous
I had been gelatinizing
you had been gelatinizing
he/she/it had been gelatinizing
we had been gelatinizing
you had been gelatinizing
they had been gelatinizing
FUTURE
Future
I will gelatinize
you will gelatinize
he/she/it will gelatinize
we will gelatinize
you will gelatinize
they will gelatinize
Future continuous
I will be gelatinizing
you will be gelatinizing
he/she/it will be gelatinizing
we will be gelatinizing
you will be gelatinizing
they will be gelatinizing
Future perfect
I will have gelatinized
you will have gelatinized
he/she/it will have gelatinized
we will have gelatinized
you will have gelatinized
they will have gelatinized
Future perfect continuous
I will have been gelatinizing
you will have been gelatinizing
he/she/it will have been gelatinizing
we will have been gelatinizing
you will have been gelatinizing
they will have been gelatinizing
CONDITIONAL
Conditional
I would gelatinize
you would gelatinize
he/she/it would gelatinize
we would gelatinize
you would gelatinize
they would gelatinize
Conditional continuous
I would be gelatinizing
you would be gelatinizing
he/she/it would be gelatinizing
we would be gelatinizing
you would be gelatinizing
they would be gelatinizing
Conditional perfect
I would have gelatinize
you would have gelatinize
he/she/it would have gelatinize
we would have gelatinize
you would have gelatinize
they would have gelatinize
Conditional perfect continuous
I would have been gelatinizing
you would have been gelatinizing
he/she/it would have been gelatinizing
we would have been gelatinizing
you would have been gelatinizing
they would have been gelatinizing
IMPERATIVE
Imperative
you gelatinize
we let´s gelatinize
you gelatinize
NONFINITE VERB FORMS
Past participle
gelatinized
Present Participle
gelatinizing
BUKU BASA INGGRIS KAKAIT KARO «GELATINIZE»
Temukaké kagunané saka
gelatinize ing pilihan bibliografi iki. Buku kang kakait dening
gelatinize lan pethikan cekak kang padha kanggo nyediyakaké panggunané ing sastra Basa Inggris.
Starches from different sources differ in their gelatinization temperatures and,
indeed, starch granules from a particular source gelatinize over a range of
temperatures in a time-dependent manner (Chapter 12). Thus, large barley
starch ...
2
Chemical and Functional Properties of Food Saccharides
Consequently, aqueous solutions of KI and KSCN are less viscose and can
easily penetrate into starch granules and gelatinize starch from the hilum.77
Sodium sulfate is commonly used to stabilize starch granules during chemical
reactions ...
3
Cooking for Geeks: Real Science, Great Hacks, and Good Food
140oF / 60oC Cell membranes in chloroplasts begin to rupture 180–190oF / 82–
88oC Most starches gelatinize 212oF / 100oC Wheat our gelatinizes Boiling
200oF 250oF 150oF Simmering Temperatures related to plants and cooking.
4
Food Properties Handbook, Second Edition
Parboiling of rice is an ancient process in which paddy rice is soaked in warm
water for several hours, the soaked rice is soaked usually under pressure to
gelatinize the rice in the endosperm, and then dried and milled. This facilitates
removal ...
5
Meat Science and Applications
In most typical situations. meat emulsions are cooked to internal temperatures of
160° to 170°F t71° to 77°C). so the starch selected should gelatinize within this
range tor other ranges if cooking temperatures are different). Also. to prevent ...
Y. H. Hui, Wai-Kit Nip, Robert Rogers, 2001
6
Advances in Food Extrusion Technology
Since plant starches typically are composed of a range of granule sizes which do
not gelatinize at the same rate, gelatinization temperatures are generally
expressed as a range rather than a specific temperature. Both high-amylose and
waxy ...
Medeni Maskan, Aylin Altan, 2011
In addition, the starch does not gelatinize completely even at 100 °C. Therefore,
when foods containing starch, such as rice and spaghetti, are boiled, the starch
granules at or near the surface gelatinize easily, but those in the interior of the ...
8
The Everything Bread Cookbook
Starches. Gelatinize. Oven heat causes starch to gelatinize. Just as cornstarch
can thicken a sauce, natural starch in flour will thicken when moistened and
heated. The starch is the part of flour that is not gluten protein, which means that
there ...
9
Chemical Aspects of Rice Grain Quality
Suzuki et al (1959, 1963) reported that waxy and nonwaxy rice starches of early-
season rice began to gelatinize with a higher concentration of KOH than those of
late-season rice, and suggested that alkali spreading or clearing number shown
...
International Rice Research Institute
10
Nutrition and Dietetics' 2007 Ed.2007 Edition
If not, a smooth slurry of some starch and cold liquid needs to be made and
added to the sauce with stirring, followed by adequate heating to gelatinize the
newly added starch and bind the fat. In thick or very thick white sauces, a fat film
usually ...
BABAGAN WARTA KANG NGLEBOKAKÉ ARAN «GELATINIZE»
Weruhi yèn pawarta nasional lan internasional wis ngomongaké lan kepriyé aran
gelatinize digunakaké ing babagan warta iki.
Kitchen Skill 101: I Believe I Can Fry
Moisture turns into steam which causes starch to gelatinize like in French fries, proteins to denature in meats and fibers to soften in veggies. «NDTV, 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»
Mind the Gap: Feeding the Toothless Horse
Steam, used to gelatinize starch, can further increase digestibility. Pelleted feeds offer several advantages: They allow for a more uniform ... «TheHorse.com, Jul 15»
Cereal Mashup
The goal of the technique is to hydrate and gelatinize the internal starches, which happens at different temperatures for different grains. «Craft Beer & Brewing, Jul 15»
8 'Full House' Dad Jokes That Prove Danny Tanner Was TV's Most …
When the lime-flavored Jell-O he prepared didn't gelatinize properly, Danny came in for the win. “We'll tell everyone it's lime soup,” he said. A dad joke that ... «Bustle, Jun 15»
Campden BRI: Reduced-sugar oat bars possible thanks to beta …
The clever bit is, you add sufficient water just to solubilize the glucan – not so much you gelatinize the starch, otherwise you end up with a sticky ... «BakeryAndSnacks.com, Jun 15»
In the grain: Crispy, chewy or crunchy cookies
Adding extra protein ingredients such as whole eggs or egg whites will also make the cookie more chewy, as they gelatinize when baked. «Jerusalem Post Israel News, Mei 15»
How to Cook Sweet Potatoes to Best Retain Nutrition
If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the ... «Care2.com, Apr 15»
6 Risotto Recipes Saving You From Plain Rice Dinners
Amylose is a type of starch that does not gelatinize during cooking, whereas amylopectin is the starch responsible for the sticky characteristics ... «The Cheat Sheet, Mar 15»
Pigs Gain the Same with New DDGS Products as with Standard Diet
"To produce conventional DDGS, the corn is cooked to gelatinize starch prior to fermentation. However, uncooked DDGS can also be used if ... «ThePigSite.com, Mar 15»
