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Gel temperature can also be modified by genetic manipulation of starch synthase genes. [4] Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster. Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. [5] There is an ...
Starch or amylum is a polymeric carbohydrate consisting of numerous ... High-amylose starch from wheat or corn has a higher gelatinization temperature than other ...
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.
The gelatinization temperature is defined as the temperature at which maximum gelatinization or swelling of the starch granule has occurred. This is also the point of maximum viscosity. Further cooking will burst the granule apart completely, releasing all of the glucose chains.
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. Like other factors it is also influenced by environment such as ripening temperature, genetic and rice varieties as well as cooking time. [3]
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A common stomach bug is surging, according to new data from the US Centers for Disease Control and Prevention.. In the week of December 5, there were 91 outbreaks of norovirus reported, up from 69 ...
A woman in Kentucky surprised her Navy husband with a special military homecoming by gifting him a five-day duck hunting trip in Kansas with his best friends ahead of Christmas.