gelatinisation การใช้

• The parboil process causes a gelatinisation of the starch in the grains.
• Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to the mash tun.
• Some cereals have a higher gelatinisation temperature than the standard mashing temperatures and must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.
• Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature ( approximately ) and high swelling power.
• While the cell walls will generally not burst, the de-polymerization of the pectic polysaccharides that connect the vegetable cells together and / or the gelatinisation of starch in the vegetable can be achieved without overcooking.
• Our article Boiling-point elevation suggests a much more likely elevation is 0.17 degrees C . A number of sources suggest that while taste may be a reason, a more significant reason to add salt it because of the effect on Starch gelatinisation [ http : / / www . sante-foods . com / site / index . php ? option = com _ content & view = article & id = 201 : pasta-basta & catid = 45 : recipes & Itemid = 113 although there is some doubt about whether you will definitely get a desired effect [ http : / / cooking . stackexchange . com / questions / 14270 / is-there-an-authoritative-source-on-whether-salt-affects-pasta-stickiness . talk ) 03 : 29, 24 January 2012 ( UTC)