gelatinate

gelatinate

(dʒəˈlætɪˌneɪt)
vb
1. (Biochemistry) another word for gelatinize
2. (Photography) another word for gelatinize
References in periodicals archive ?
Considering that pasteurizing the sausages takes place at a relatively low temperature (70-72[degrees]C), there is always a risk that the granules of any other starch would be unable to gelatinate in such conditions and efficiently bind water [6].
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Most extruded products are built around a starch matrix, which is set up when the heat and shear of the extruder makes the dough's starch gelatinate. The greater control allowed by the inter-meshing of a twin screw's elements allows more fine-tuning of the starch gelatination.