Eventually, that fluid gelatinizes
into a proteinaceous goo.
Still, cassava starch is considered a good candidate for testing of a process in the gel phase since it gelatinizes
more easily and at a lower total viscosity than starches from many other sources .
Composed primarily of the starch component amylopectin, the rice gelatinizes
, giving it a glue-like consistency after cooking.
This procedure gelatinizes
the starch in the grain, and ensures a firmer, more separate grain.
Nichirei uses a pressurized heating process from Japan that gelatinizes
bones; making them so soft they can be eaten.
What complicates matters is that horchata has a high starch content, so thermally processing at temperatures greater than 70 C gelatinizes
the product and diminishes its quality.
This procedure "sets" the bagel and gelatinizes
the exterior, giving it the shine, texture and taste that New York bagel fans have loved for years.
An advantage of the process of using 'superheated steam' precooking at 300 [degrees] C is that the starch completely gelatinizes
and so is transformed into a product that is easy to cook and digest but still tastes like pasta.