Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water.
22.
Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization.
23.
As long as the dough s temperature stays under the gelatinization temperature, this granule swelling is limited and reversible.
24.
At the same time, starch gelatinization actively draws water from the gluten network, further decreasing the flexibility of the gluten.
25.
Two key steps in instant noodle processing served the function to trigger starch gelatinization, which are steaming and oil-frying.
26.
Instead it lowers the batter pH to facilitate the starch gelatinization and maintain the egg white protein foam volume in the baking cake.
27.
After steaming, rapid oil-frying vaporize the free water, and gelatinization still goes on until all the free water is dehydrated.
28.
During migration of water, it carries thermal energy from oil to surroundings and bound water to offer the heat for finishing starch gelatinization.
29.
Asexual reproduction is by simultaneous division of all cells of the colony to form autocolonies that are liberated by a gelatinization of the colonial envelope.
30.
Polyphosphate is used in instant noodles as additive to improve starch gelatinization during cooking ( rehydration ) to allow more water retention in the noodles.
