gelatinization वाक्य
उदाहरण वाक्य
मोबाइल
- Steaming offer an optimal condition for the gelatinization of potato starches.
- Pregelatinized starch may be added to increase the rate of starch gelatinization.
- The initiation of gelatinization is called the T-onset.
- It is a traditional Indian cultivar with intermediate amylose and gelatinization temperature.
- Starch is also more digestible when cooked through starch gelatinization.
- This is accompanied by the gelatinization of the inner walls of the peridiole.
- The process can induce both protein denaturation and starch gelatinization under some conditions.
- Starch undergoes gelatinization as a result of baking.
- It may also alter the flour gelatinization temperature.
- Polenta has a creamy texture due to the gelatinization of starch in the grain.
- Another common form is maca processed by gelatinization.
- Adjunct grains may first need gelatinization and cooling.
- One study found that a temperature of 62 �C corresponds to the gelatinization of mochi.
- As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction.
- This process is called starch gelatinization.
- The combination of protein denaturation and starch gelatinization determines whether the cake will set or collapse.
- The mixing ensures the gelatinization is homogeneous in the slurry, crucial for consistent test results.
- Starch gelatinization occurs around the same time as when expansion stops and the cake sets or collapses.
- Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking.
- Gelatinization was developed for maca specifically to mimic the activity of cooking, and to allow gentler digestion.
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