Sentences with phrase «gelatinization temperature»

Gelatinization temperature refers to the specific temperature at which starch molecules in food (like grains or potatoes) absorb water and swell up, changing their texture and becoming a gel-like substance. Full definition
Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca and potato native starches, it shows excellent stability in high temperature cooking and under variances in pH levels.
IRRI is exploring whether a recently discovered gene that affects gelatinization temperature could allow rice varieties with lower gelatinization temperature to be bred.
Rice with low gelatinization temperature takes a short time to cook and rice with high gelatinization temperature takes longer.
The cooking time of rice is determined by the temperature at which the crystalline structures of the starch begin to melt - the gelatinization temperature.
Natural sources do not, as their gelatinization temperature is lower than baking temps.
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