| 1. | Steaming offer an optimal condition for the gelatinization of potato starches.
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| 2. | Pregelatinized starch may be added to increase the rate of starch gelatinization.
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| 3. | The initiation of gelatinization is called the T-onset.
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| 4. | It is a traditional Indian cultivar with intermediate amylose and gelatinization temperature.
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| 5. | Starch is also more digestible when cooked through starch gelatinization.
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| 6. | This is accompanied by the gelatinization of the inner walls of the peridiole.
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| 7. | The process can induce both protein denaturation and starch gelatinization under some conditions.
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| 8. | Starch undergoes gelatinization as a result of baking.
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| 9. | It may also alter the flour gelatinization temperature.
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| 10. | Polenta has a creamy texture due to the gelatinization of starch in the grain.
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