11. Another common form is maca processed by gelatinization . 12. Adjunct grains may first need gelatinization and cooling. 13. One study found that a temperature of 62 �C corresponds to the gelatinization of mochi. 14. As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction. 15. This process is called starch gelatinization . 16. The combination of protein denaturation and starch gelatinization determines whether the cake will set or collapse. 17. The mixing ensures the gelatinization is homogeneous in the slurry, crucial for consistent test results. 18. Starch gelatinization occurs around the same time as when expansion stops and the cake sets or collapses. 19. Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking. 20. Gelatinization was developed for maca specifically to mimic the activity of cooking, and to allow gentler digestion.
