The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and that starch gelatinization was more rapid at relatively lower ...
乙酰化改性降低了起糊温度,改善了淀粉的透明度和冻融稳定性,但粘度稳定性较差; 202.38.194.234 10. RICE.EVALUATIONOFGELATINIZATIONTIMEOFKERNELSDURINGCOOKING. 水稻.烹饪过程中的谷粒胶凝时间的评估 www.mapeng.net 1 2 3 4 5
Text EnglishEspañolDeutschFrançaisItalianoالعربية中文简体PolskiPortuguêsNederlandsNorskΕλληνικήРусскийTürkçeאנגלית 9 RegisterLog in Sign up with one click: Facebook Twitter Google Share on Facebook ...
英[dʒɪlætɪnaɪ'zeɪʃn] 美[dʒɪlætɪnaɪ'zeɪʃn] 是什么意思 释义 胶凝(作用); 学习怎么用 权威例句 Gelatinization of corn grits by roll and extrusion cooking STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY ...
Also, retention of moisture has been linked to an increase in starch gelatinization and improvement in pellet quality [7]. Effects of processing, particle size and moisturizing of sorghum-based feeds on pellet quality and broiler production It is possible that precooking caused partial starch gelatin...
GB/T 25226-2010 Rice.Evaluation of gelatinization time of kernels during cooking GB/T 14490-1993 Method for determination of cereal and starch gelatinization properties using a viscograph GB/T 14490-2008 Inspection of grain and oils.Determination gelatinization properties in cereal and starch by ...
Recently, the effects of an improved extrusion cooking technology (IECT) on the extruded starch properties were investigated [15•,29]. In the study, starch was extruded with two different screw speeds (low and high, rpm values were not reported), and two temperatures (low: 90°C and high...
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2.The effect of the Xanthan Gum on the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of the noodle,and its correlation to them were studied in this paper.研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面...
Onset and peak temperatures of gelatinization increased with increasing cooking time while gelatinization enthalpies decreased, indicating that more starch granules were gelatinized. A decrease in the swelling power was also observed at increasing cooking times, but solubility was significantly inhibited only...