| The gelatinization temperature is a temperature at which starch is gelatinized and maximum viscosity is observed. |
| The calculation of the conductivity and the degree of starch gelatinization is outlined hereinafter. |
| Maca roots are re-hydrated in purified water to start the gelatinization process, soaking may last three to five days. |
| By definition, gelatinization is a phenomena which takes place in the presence of heat and moisture. |
| Gradually increasing the temperature of the blend leads to starch gelatinization which makes it more sensitive to hydrolysis by amylases. |
| We take the starches involved with peas and starting a cooking process called gelatinization and the oil is absorbed into the starch portion. |
