A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process.
32.
Starch gelatinization occurs when starch granules swell in water with heat, amyloses leak out of starch granules, which could bind to water and increase the viscosity of gluten matrix.
33.
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.
34.
The spores are generally separated from the basidia when the latter collapse and gelatinize; this basidial breakdown typically occurs simultaneously with a gelatinization of cells lining the inside wall of the peridiole.
35.
Gelatinization temperature is direct related to amylose contents; the higher the amylose the higher the gelatinization temperature, hence high waxy rice has higher gelatinization temperature than waxy or very low waxy rice.
36.
Gelatinization temperature is direct related to amylose contents; the higher the amylose the higher the gelatinization temperature, hence high waxy rice has higher gelatinization temperature than waxy or very low waxy rice.
37.
Gelatinization temperature is direct related to amylose contents; the higher the amylose the higher the gelatinization temperature, hence high waxy rice has higher gelatinization temperature than waxy or very low waxy rice.
38.
However, once the baking process begins and the dough is exposed to temperatures above the gelatinization temperature, amylopectin crystallites become more disordered inside the starch granules and cause an irreversible destruction of molecular order.
39.
Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their gelatinization time; or to increase their visco-stability.
40.
Polenta takes a long time to cook, typically simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring, necessary for even gelatinization of the starch.
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