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Gelatinization

   Also found in: Medical, Legal, Encyclopedia 0.01 sec.
ge·lat·i·nize  (j-ltn-z, jl-tn-z)
v. ge·lat·i·nized, ge·lat·i·niz·ing, ge·lat·i·niz·es
v.tr.
1. To convert to gelatin or jelly.
2. To coat with gelatin.
v.intr.
To become gelatinous.

ge·lati·ni·zation (-ltn--zshn) n.


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Their topics include data and models of water activity, predicting ice content in frozen foods, the gelatinization of starch, specific heat and the enthalpy of foods, the thermal conductivity of foods, measuring the surface heat transfer coefficient, and acoustic properties of foods.
In starchy foods, this includes the amount of carbohydrates, type of monosaccharide and starches, starch-nutrient interaction or physical entrapment, type and level of resistant starches, degree of starch gelatinization, protein content, fat content and dietary fiber (which can inhibit or decrease the rate of carbohydrate absorption).
Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook and initiate starch gelatinization, a cooling step to retrograde the starch and a final cook followed by mashing.
 
 
 
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