Gelatinization example sentences

"Gelatinization" Example Sentences

1. During cooking, the starch in the rice undergoes gelatinization and becomes soft and sticky.
2. The gelatinization of the flour is essential to make a smooth and creamy sauce.
3. The key to successful baking is to understand the mechanism of gelatinization.
4. The gelatinization of cornstarch is what thickens the pudding.
5. Some types of potato have a higher gelatinization temperature than others.
6. The gelatinization of the dough is what makes bread rise.
7. The process of gelatinization occurs when water is added to the starch molecules.
8. The degree of gelatinization is influenced by temperature, pH, and time.
9. The texture of cooked pasta is determined by the extent of gelatinization of the starch.
10. The gelatinization of the potato starch contributes to the crispy exterior of french fries.
11. The gelatinization of the rice flour is crucial for making Japanese mochi.
12. The thermal properties of the starch affect the rate of gelatinization and the final product quality.
13. Gelatinization can occur in various types of starches, such as wheat, corn, and potato.
14. The speed of gelatinization varies depending on the type and amount of starch in the recipe.
15. The gelatinization of tapioca starch is responsible for the chewy texture of boba pearls.
16. The irreversible process of gelatinization occurs when the starch granules rupture and release amylose and amylopectin.
17. The gelatinization temperature range for waxy maize starch is higher than that for normal maize starch.
18. The gelatinization of rice flour is what gives Thai coconut milk cakes their distinctive texture.
19. Different cooking methods can affect the extent of gelatinization and texture of the food.
20. The gelatinization of corn flour is essential for making tortillas.
21. The degree of gelatinization affects the water-binding capacity and viscosity of the starch.
22. The gelatinization of arrowroot starch results in a clear and glossy sauce.
23. The gelatinization behavior of the starch can be modulated by the addition of other ingredients, such as sugar or salt.
24. Obtaining a good gelatinization is crucial for producing stable and creamy ice cream.
25. The gelatinization of potato starch is what makes it suitable for gluten-free baking.
26. The extent of gelatinization affects the digestibility and glycemic index of the food.
27. The precise control of the gelatinization process is important for the production of high-quality instant noodles.
28. The gelatinization of wheat flour is what creates the structure of bread dough.
29. The gelatinization of cornstarch is what makes the filling of cream puffs thick and non-runny.
30. The gelatinization of the starch in oatmeal is responsible for its porridge-like texture.

Common Phases

1. The process of gelatinization begins when starch is heated with water;
2. Gelatinization changes the physical properties of starch, making it more viscous and easier to digest;
3. The gelatinization temperature of each starch varies depending on its source;
4. Gelatinization is an important step in the production of many food products, such as bread, pasta, and cereal;
5. The gelatinization of starch is often used to thicken soups and sauces;
6. The optimum gelatinization time and temperature depend on the type of starch being used;
7. Gelatinization can affect the texture, taste, and color of food products;
8. The degree of gelatinization can be measured through various methods, including differential scanning calorimetry.