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Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the ... Retrogradation restricts the availability for amylase ...
The gelatinization temperature is defined as the temperature at which maximum gelatinization or swelling of the starch granule has occurred. This is also the point of maximum viscosity. Further cooking will burst the granule apart completely, releasing all of the glucose chains. In addition, viscosity is reduced as the granules are destroyed.
Starch gelatinization and retrogradation; Physico-chemical modification of carbohydrates; Physico-chemical interactions in food formulations; Freezing effects on foods and freeze concentration of liquids; Glass transition in wheat gluten and wheat doughs; Drying of foods and crops; Rheology of wheat doughs, cheese and meat; Rheology of ...
Fox News Digital spoke to an egg expert based in Maine to find out why egg yolks come in different colors — and if these different colors mean anything significant in terms of nutrition.
Unfortunately, a growing body of research has detected contaminants and microplastics pretty much everywhere, including our tap water. Now, new research has detected microplastics in yet another ...
New research suggests that drinking sparkling water can help support weight loss through satiety and energy production. Researcher Akira Takanashi of Japan and nutrition experts shared thoughts.
Starch or amylum is a polymeric carbohydrate consisting of ... Waxy starches undergo less retrogradation, ... Starch gelatinization during cake baking can be ...