This is the basic principle of how sugars tenderize baked goods by not allowing starches to firm and gelatinize
The TPS continuous phase is also attributed to adequate processing parameters such as shear, pressure and temperature to fully gelatinize
the starch .
The gelatinization degree is a function of the kind of treatment applied to gelatinize
starch, and will determine the functionality of the flours.
In 1888, Alfred Nobel took smokeless powder production to a new plateau by using nitroglycerin to gelatinize
nitrocellulose, thereby producing a new commercial smokeless powder named "Ballistite." The effect of the nitroglycerin was to increase the energy of the powder.
At this stage, the coating is in bits and pieces, but the high temperature of the frying process causes it to gelatinize
and spread over the entire surface of the fries.
1 % (w/v) of tapioca slurry was prepared using citrate phosphate buffer solution and then boiled in the water bath with continuously agitated for 1 hr to gelatinize
the starch before further use.
This is because amylose molecules as a result of their linearity line up more readily and have more extensive hydrogen bonding and consequently it requires more energy to break these bonds and gelatinize
the starch .
This is important for the overall quality of the fruit product, since the lower temperature needed to gelatinize
the starch helps to preserve fruit integrity.