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Gelatinization can be used to break down bonds. It is used to break down starches which makes a jelly. This is used during cooking in order to suspend foods such as meat and vegetables in a dish.
Wiki User
∙ 9y ago
Wiki User
∙ 13y agoWiki User
∙ 12y agoits used for jello and things like that
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What is gelatinization and examples?
gelatinization of a suitable example??
At what temperature does gelatinization occur?
The temperature depends on the type of plant used and the amount of water. Temperature at which gelatinization of starches occurs are between 55 °C and 85 °C.
What is the Principle of gelatinization?
The principle of gelatinization lies in the item arriving at high heat fairly quickly. Starch can help gelatinization through its thickening agents.
What happens to flour when heated?
they undergo gelatinization.
Is dextrinization the same with gelatinization?
no. gelatinization - starch granules when they heated in a liquid. Irreversable dextrinization - breakdown of starch molecules to smaller, sweeter in the presence of dry heat.
How does gelatinization change the physical properties of a suspense?
ya man
Why was gelatinisation invented?
Gelatinization was never invented, but occurs when starches are cooked.
What is it called when jel-o thickens?
It's called gelatinization, or making dessert. :)
What happens when gelatin is heated?
Gelatinization is the swelling and disruption of molecules in a starch granule when heated in water. It happens at around 55 to 85°C. Gelatinization results in loss of crystallinity or birefringence, irreversible swelling of the starch granule, increase of viscocity of solution, leaching of amylose from the starch granule, and a creating more clear solution.
2 Why do different starches have different gelatinization temperature ranges?
because starch have different composition
What food properties occur in the preparation of a lemon meringue tart?
Aeration Gelatinization Caramelising denaturing coagulation dextrinisation milliard reaction
What dishes display the application of gelatinisation?
Gelatinization is the process that we take a starch (like flour or cornstarch) and it to a liquid for the purpose of thickening that liquid. The starch absorbs the water and gets bigger. The starch with the liquid changes consitancy from dry powder to a soft thick mass. Good examples of gelatinization cooking include using flour, cornstarch or arrow root to make a gravy. Or using any of those to thicken the broth in a stew. So any recipe for gravy that uses a starch to thicken it - is an example of gelatinization
