| The gelatinization temperature is a temperature at which starch is gelatinized and maximum viscosity is observed. |
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| By definition, gelatinization is a phenomena which takes place in the presence of heat and moisture. |
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| The calculation of the conductivity and the degree of starch gelatinization is outlined hereinafter. |
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| Gradually increasing the temperature of the blend leads to starch gelatinization which makes it more sensitive to hydrolysis by amylases. |
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| Contramid, in white powder form, is obtained by the chemical cross-linking and gelatinization of a starch consisting mainly of amylose. |
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| The SPC is a powerful and accurate tool for rheological characterization of the gelatinization process and final properties of starch products. |
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| Maca roots are re-hydrated in purified water to start the gelatinization process, soaking may last three to five days. |
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| This gelatinization provides good water resistance and a degree of plasticity that is desirable in loading holes prior to blasting. |
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| We take the starches involved with peas and starting a cooking process called gelatinization and the oil is absorbed into the starch portion. |
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| After the gelatinization process is finished, the product is ready for final processes and packing. |
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| Conversely, meats with heavy amounts of connective tissue require slow cooking closer to well done in order to achieve collagen gelatinization. |
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| Chemical reactions include yeast fermentation, carbon dioxide formation, starch gelatinization, gluten coagulation, sugar caramelization, and browning. |
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| The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. |
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| Means are available to obtain a moderate amount of water resistance in the ammonia dynamites without resorting to gelatinization of the nitroglycerin. |
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| Flow characteristics and gelatinization kinetics of rice starch under strong alkali conditions. |
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| Upon cooking, a distinct outer layer was observed, which resulted from protein denaturation and starch gelatinization. |
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| During the gelatinization procedure, the beaker was covered with aluminium foil, in order to avoid evaporation of water. |
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| Bigger amylopectin molecules provide higher viscosifying power and lower gelatinization temperature compare to amylose. |
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| We offer a wide range of instruments for testing of ingredients and finished aquafeeds. It includes compositional analysis as well as starch gelatinization characteristics and determination of degree of cook. |
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| With excess water, gelatinization occurred in less than 60 seconds. |
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