| 11. | Another common form is maca processed by gelatinization.
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| 12. | Adjunct grains may first need gelatinization and cooling.
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| 13. | One study found that a temperature of 62 �C corresponds to the gelatinization of mochi.
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| 14. | As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction.
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| 15. | This process is called starch gelatinization.
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| 16. | The combination of protein denaturation and starch gelatinization determines whether the cake will set or collapse.
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| 17. | The mixing ensures the gelatinization is homogeneous in the slurry, crucial for consistent test results.
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| 18. | Starch gelatinization occurs around the same time as when expansion stops and the cake sets or collapses.
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| 19. | Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking.
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| 20. | Gelatinization was developed for maca specifically to mimic the activity of cooking, and to allow gentler digestion.
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