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Related to gelatinization: gelation, retrogradation


Conversion into gelatin or a substance resembling it.
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The results revealed that the calorimeter gelatinization temperatures and the enthalpy values of the tapioca starch mixtures increased and decreased significantly, respectively, with increasing xanthan gum content.
Gelatinization properties of the samples were characterized using a Netzsch DSC 204 F1 Phoenix (Netzsch, Germany).
1] and an intermediate gelatinization temperature (70-75[degrees]C), as indicated by an average alkali (17 g [kg.
Therefore, starch gelatinization becomes one of the major defining factors in the final product quality.
The scientists used differential scanning calorimetry (DSC) to analyze the starch gelatinization temperature range.
The low moisture adsorption capacity of blanched ginger when compared to unblanched was expected since hot water blanching may lead to gelatinization of some inherent ginger starch [13] possibly creating a less hygroscopic polymer network around the blanched ginger surfaces, thus disfavoring moisture adsorption.
1984), partial replacement of wheat flour by other cereal and non-grain staple food in baked goods and other products is not always possible, unless the starchy flour replacers receive previous treatments, like gelatinization by heat.
Gelatinization of starch was found to lead to destruction or diminution of hydrogen bonding in granules and a decrease of crystallinity of starch.