Highly oxidized starch also had reduced gelatinization
temperature and enthalpy.
Overzealous stirring can affect gelatinization
. If the mixture is stirred too rigorously, it can cause thinning of the mixture because the starch granules break down, releasing any liquid they have absorbed.
The higher the water absorption index is, the higher the degree of starch gelatinization
promoted by thermal processing  and the better the results of nutrient utilization expressed by AME and AMEn values.
Moreover, the rough surface was changed to smooth surface, due to gelatinization
Niihara, "Changes in the rheological properties and degree of gelatinization
of cooked noodles after frozen storage: effects of freezing and thawing conditions," Journal of Home Economics of Japan, vol.
The results revealed that incorporation of 30% buttermilk in pan and pita bread formulations significantly improved the rheological properties (water absorption capacity, dough development time, gelatinization
temperature, and peak viscosity), physical properties (bread weight, volume, and specific volume), and sensory quality of pan and pita bread.
This increase in moisture at 70[degrees]C can likely be attributed to the gelatinization
of the starch.
Recently, the gelatinization
process of starch grains has also been studied using high-pressure techniques, such as high pressure DSCs microscope thermal stages possessing the ability to heat, cool and withstand high pressure.
Freitas R, Paula R, Feitosa J, Rocha S, Sierakowski M (2004) Amylose contents, rheological properties and gelatinization
kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches.
The phenomenon of pasting, following gelatinization
of starch, involves granular swelling, exudation of molecular components from the granules and, eventually, total disruption of the granules (Aishat et al, 2007).
of the agar, the second layer of agar (5 mL) was added onto the plant leaves.
Starch granule size affects gelatinization
temperature and retro-gradation.