gelatinization वाक्य
उदाहरण वाक्य
मोबाइल
- Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water.
- Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization.
- As long as the dough s temperature stays under the gelatinization temperature, this granule swelling is limited and reversible.
- At the same time, starch gelatinization actively draws water from the gluten network, further decreasing the flexibility of the gluten.
- Two key steps in instant noodle processing served the function to trigger starch gelatinization, which are steaming and oil-frying.
- Instead it lowers the batter pH to facilitate the starch gelatinization and maintain the egg white protein foam volume in the baking cake.
- After steaming, rapid oil-frying vaporize the free water, and gelatinization still goes on until all the free water is dehydrated.
- During migration of water, it carries thermal energy from oil to surroundings and bound water to offer the heat for finishing starch gelatinization.
- 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.
- Polyphosphate is used in instant noodles as additive to improve starch gelatinization during cooking ( rehydration ) to allow more water retention in the noodles.
- A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process.
- Starch gelatinization occurs when starch granules swell in water with heat, amyloses leak out of starch granules, which could bind to water and increase the viscosity of gluten matrix.
- Gelatinization temperature is related to many factors such as cooking time, granula size, molecular size of starch fraction; it is also used as criteria classified rice in some countries.
- The spores are generally separated from the basidia when the latter collapse and gelatinize; this basidial breakdown typically occurs simultaneously with a gelatinization of cells lining the inside wall of the peridiole.
- Gelatinization temperature is direct related to amylose contents; the higher the amylose the higher the gelatinization temperature, hence high waxy rice has higher gelatinization temperature than waxy or very low waxy rice.
- Gelatinization temperature is direct related to amylose contents; the higher the amylose the higher the gelatinization temperature, hence high waxy rice has higher gelatinization temperature than waxy or very low waxy rice.
- Gelatinization temperature is direct related to amylose contents; the higher the amylose the higher the gelatinization temperature, hence high waxy rice has higher gelatinization temperature than waxy or very low waxy rice.
- However, once the baking process begins and the dough is exposed to temperatures above the gelatinization temperature, amylopectin crystallites become more disordered inside the starch granules and cause an irreversible destruction of molecular order.
- Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their gelatinization time; or to increase their visco-stability.
- Polenta takes a long time to cook, typically simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring, necessary for even gelatinization of the starch.
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