gelatinization (Meaning)

Webster

gelatinization (n.)

Same as Gelatination.

No Synonyms and anytonyms found

Gelatinization is the process by which starch granules swell and absorb water, forming a thick gel.
Rice starch exhibits high gelatinization temperature compared to other cereal starches.
Gelatinization temperature is a critical factor in determining the quality of starch-based products.
The degree of gelatinization affects the viscosity, clarity, and texture of starch-based foods.
Starch gelatinization involves physical and chemical changes in the starch structure.
The gelatinization of starch can be controlled by the application of heat, pressure, or enzymes.
Gelatinization is essential for the formation of gels and thickening agents in many food applications.
High-amylose starches have a lower gelatinization temperature than low-amylose starches.
The gelatinization of starch is an irreversible process that alters its functional properties.
Gelatinized starch finds widespread use as a thickening agent in sauces, soups, and desserts.

Same as Gelatination.

No synonyms found.

No antonyms found.

Gelatinization is the process by which starch granules swell and absorb water, forming a thick gel.

Rice starch exhibits high gelatinization temperature compared to other cereal starches.

Gelatinization temperature is a critical factor in determining the quality of starch-based products.

The degree of gelatinization affects the viscosity, clarity, and texture of starch-based foods.