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- Starch_gelatinization abstract "Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.Three main processes happen to the starch granule: granule swelling, crystal or double helical melting, and amylose leaching.During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. Water then enters via amorphous regions the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases. Under the microscope in polarized light starch loses its birefringence and its extinction cross. Penetration of water thus increases the randomness in the starch granule structure, and causes swelling, eventually soluble amylose molecules leach into the surrounding water and the granule structure disintegrates.The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology used. Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. The gelatinization temperature of modified starch depends on for example on the degree of cross-linking of the amylopectin, the degree of acid treatment, acetylation.Gel temperature can also be modified by genetic manipulation of starch synthase genes. Gelatinization temperature also depends on the amount of damaged starch granules. These will swell faster. Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in the starch plant. There is an inverse correlation between gelatinization temperature and glycemic index.Gelatinization improves the availability of starch for amylase hydrolysis.So gelatinisation of starch is used constantly in cooking to make the starch digestable or to thicken/bind water in roux sauce, a soup.".
- Starch_gelatinization wikiPageExternalLink starch.html.
- Starch_gelatinization wikiPageExternalLink watch?v=PbbnssHHO2k.
- Starch_gelatinization wikiPageID "1743941".
- Starch_gelatinization wikiPageLength "7304".
- Starch_gelatinization wikiPageOutDegree "39".
- Starch_gelatinization wikiPageRevisionID "679676506".
- Starch_gelatinization wikiPageWikiLink Amorphous.
- Starch_gelatinization wikiPageWikiLink Amorphous_solid.
- Starch_gelatinization wikiPageWikiLink Amylase.
- Starch_gelatinization wikiPageWikiLink Amylopectin.
- Starch_gelatinization wikiPageWikiLink Birefringence.
- Starch_gelatinization wikiPageWikiLink Brabender_Viscoamylograph.
- Starch_gelatinization wikiPageWikiLink Category:Chemical_bonding.
- Starch_gelatinization wikiPageWikiLink Category:Food_science.
- Starch_gelatinization wikiPageWikiLink Category:Starch.
- Starch_gelatinization wikiPageWikiLink Cooking.
- Starch_gelatinization wikiPageWikiLink Cross-link.
- Starch_gelatinization wikiPageWikiLink Crystal.
- Starch_gelatinization wikiPageWikiLink Dextrin.
- Starch_gelatinization wikiPageWikiLink Differential_scanning_calorimetry.
- Starch_gelatinization wikiPageWikiLink Dissolution_(chemistry).
- Starch_gelatinization wikiPageWikiLink Distilled_water.
- Starch_gelatinization wikiPageWikiLink Drum_drying.
- Starch_gelatinization wikiPageWikiLink Endothermic.
- Starch_gelatinization wikiPageWikiLink Endothermic_process.
- Starch_gelatinization wikiPageWikiLink Extinction_cross.
- Starch_gelatinization wikiPageWikiLink File:InterprettingDSCcurve.png.
- Starch_gelatinization wikiPageWikiLink Food_extrusion.
- Starch_gelatinization wikiPageWikiLink Gel.
- Starch_gelatinization wikiPageWikiLink Glycemic_index.
- Starch_gelatinization wikiPageWikiLink Granule_(cell_biology).
- Starch_gelatinization wikiPageWikiLink Helix.
- Starch_gelatinization wikiPageWikiLink Hydrogen_bond.
- Starch_gelatinization wikiPageWikiLink Hydrolysis.
- Starch_gelatinization wikiPageWikiLink Modified_starch.
- Starch_gelatinization wikiPageWikiLink PH.
- Starch_gelatinization wikiPageWikiLink Plasticizer.
- Starch_gelatinization wikiPageWikiLink Polarization_(waves).
- Starch_gelatinization wikiPageWikiLink Polarized_light.
- Starch_gelatinization wikiPageWikiLink Roux.
- Starch_gelatinization wikiPageWikiLink Sauce.
- Starch_gelatinization wikiPageWikiLink Spray_dryer.
- Starch_gelatinization wikiPageWikiLink Spray_drying.
- Starch_gelatinization wikiPageWikiLink Starch.
- Starch_gelatinization wikiPageWikiLink Starch_synthase.
- Starch_gelatinization wikiPageWikiLink Viscosity.
- Starch_gelatinization wikiPageWikiLink Viscous.
- Starch_gelatinization wikiPageWikiLink Water.
- Starch_gelatinization wikiPageWikiLinkText "Dissolved amylopectin starch".
- Starch_gelatinization wikiPageWikiLinkText "Starch gelatinization".
- Starch_gelatinization wikiPageWikiLinkText "Starches gelatinise".
- Starch_gelatinization wikiPageWikiLinkText "gelatinisation".
- Starch_gelatinization wikiPageWikiLinkText "gelatinise".
- Starch_gelatinization wikiPageWikiLinkText "gelatinization of starch".
- Starch_gelatinization wikiPageWikiLinkText "gelatinization".
- Starch_gelatinization wikiPageWikiLinkText "gelatinize starches".
- Starch_gelatinization wikiPageWikiLinkText "gelatinize".
- Starch_gelatinization wikiPageWikiLinkText "gelatinized form".
- Starch_gelatinization wikiPageWikiLinkText "gelatinized starch".
- Starch_gelatinization wikiPageWikiLinkText "gelatinized".
- Starch_gelatinization wikiPageWikiLinkText "gelatinizes".
- Starch_gelatinization wikiPageWikiLinkText "gelatinizing of starch".
- Starch_gelatinization wikiPageWikiLinkText "pregelatinized starch".
- Starch_gelatinization wikiPageWikiLinkText "starch gelatinization".
- Starch_gelatinization hasPhotoCollection Starch_gelatinization.
- Starch_gelatinization wikiPageUsesTemplate Template:Main.
- Starch_gelatinization wikiPageUsesTemplate Template:Reflist.
- Starch_gelatinization subject Category:Chemical_bonding.
- Starch_gelatinization subject Category:Food_science.
- Starch_gelatinization subject Category:Starch.
- Starch_gelatinization hypernym Process.
- Starch_gelatinization type Election.
- Starch_gelatinization type Polysaccharide.
- Starch_gelatinization type Ingredient.
- Starch_gelatinization type Polysaccharide.
- Starch_gelatinization type Science.
- Starch_gelatinization comment "Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water.".
- Starch_gelatinization label "Starch gelatinization".
- Starch_gelatinization sameAs m.05sl6h.
- Starch_gelatinization sameAs Q7601513.
- Starch_gelatinization sameAs Q7601513.
- Starch_gelatinization wasDerivedFrom Starch_gelatinization?oldid=679676506.
- Starch_gelatinization isPrimaryTopicOf Starch_gelatinization.