Yes gelatinisation does occur in pancakes. Gelatinisation is when granules absorb water and swell. It is when starch grain mix in with a liquid and heat the starch. Pancakes have starch in them and therefore gelatinisation does occur.
I wanna lick your feet
yes
Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid.Be care ful when things are 'gelatinising' , as touching it can easily burn your hand!!!(When the starch granules are heated to about 60degrees they start to swell. But gelatinisation is not complete until boiling point is reached. If heating is continued, the granules will swell to 5 times their normal size. This thickens the liquid.)Examples of gelatinisation; pancakes,rice smilies,steaks, lemon meruinge pie.Gelatinisation sauces ; white sauce, custard, strawberry sauce, egg custard.
soluble fibre?
Gelatinization was never invented, but occurs when starches are cooked.
Making jelly
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
The examples are tire ,ballon ,and beachball and the non-examples are shoe,chair,and bed
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