coagulation occurs when the eggs in the mixture set on heating. And dextrinisation occurs when the starch found in flour, converts to sugar.
Aeration Gelatinization Caramelising denaturing coagulation dextrinisation milliard reaction
Dextrinisation occurs when starch is exposed to dry heat during cooking processes like baking, roasting, and frying. It involves the breakdown of starch molecules into smaller chains called dextrins, resulting in a golden-brown color and a nutty flavor in the final product.
Dextrinisation is the browning process produced by dry heat on starch. The starch molecule breaks down into dextrin. An example is bread.
Blood coagulation can occur either through an intrinsic or extrinsic pathway. The first step in either pathway begins with the production of Factor X,which marks the common pathway of coagulation.
bread,potatoes,rice
identify source of information about food safety
The humoral coagulation system refers to the protein coagulation factor component.
Coagulation is a process where solids begin to form, in a liquid. Like when your cut begins to scab over, that is coagulation.
dextrinisation: it goes brown due to the subjection of dry heat.
what is blood coagulation?
Without getting into the nitty-gritty details....if your "bleed time" is longer than the normal limits, it means there is a coagulopathy---or a problem with the clotting process. There is a multitude of reasons to why this can occur, but simply put, if you're blood takes longer to clot (ie stop the bleed) there is some sort of problem with your platelets, coagulation cascade, coagulation factors, or regulators of the coagulation system.
Coagulation is the thickening of a dish due to gelling of fat or gelatin.