Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water.
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Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization.
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As long as the dough s temperature stays under the gelatinization temperature, this granule swelling is limited and reversible.
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At the same time, starch gelatinization actively draws water from the gluten network, further decreasing the flexibility of the gluten.
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Two key steps in instant noodle processing served the function to trigger starch gelatinization, which are steaming and oil-frying.
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Instead it lowers the batter pH to facilitate the starch gelatinization and maintain the egg white protein foam volume in the baking cake.
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After steaming, rapid oil-frying vaporize the free water, and gelatinization still goes on until all the free water is dehydrated.
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During migration of water, it carries thermal energy from oil to surroundings and bound water to offer the heat for finishing starch gelatinization.
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Asexual reproduction is by simultaneous division of all cells of the colony to form autocolonies that are liberated by a gelatinization of the colonial envelope.
30.
Polyphosphate is used in instant noodles as additive to improve starch gelatinization during cooking ( rehydration ) to allow more water retention in the noodles.
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