Starch gelatinization yog txheej txheem ntawm rhuav tshem cov khoom sib txuas ntawm cov hmoov txhuv nplej siab hauv cov dej thiab cua sov, tso cai rau cov chaw sib txuas ntawm cov hydrogen (cov hydroxyl hydrogen thiab oxygen) mus rau koom nrog dej ntau. … Qhov no irreversibly dissolves starch granule nyob rau hauv dej.
Yuav ua li cas thaum lub sij hawm gelatinization?
Recap: txheej txheem ntawm gelatinisation tshwm sim thaum starch granules tau rhuab hauv cov kua, ua rau lawv o thiab tawg, uas ua rau cov kua thickening. [Nco ntsoov tias gelatinisation txawv ntawm gelation uas yog tshem tawm ntawm tshav kub, xws li ice cream yog teem thaum nws yog khov.]
starch gelatinization hauv ci yog dab tsi?
Starch gelatinization txhais tau tias nce viscosity ntawm ntu ntu ntawm lub khob noom cookie lossis batter, thiab nyob rau hauv no txoj kev qhob cij los yog ncuav mog qab zib ua npuas ncauj qauv yog stabilized thaum lub sij hawm kawg ntawm lub khob noom cookie. qhov cub kauj ruam. Ntxiv mus, kev txhim kho ntawm cov qauv crumb kuj txhais tau hais tias qhov ntim nthuav dav tau nres.
Yuav ua li cas rau amylose thiab amylopectin thaum gelatinization?
Tus amylose / amylopectin piv tau xav tias cuam tshuam rau ob qho tib si gelatinization thiab retrogradation ntawm cov hmoov txhuv nplej siab los ntawm ntau qhov chaw botanical [1-3]. Thaum lub sij hawm gelatinization starch granules swell thiab tsim gel hais. … Amylose tau thov kom ua raws li kev txwv kom o [4].
Cov hmoov txhuv nplej siab tshaj plawsviscosity yog dab tsi?
qos starch muaj viscosity siab heev thiab me ntsis pulpy zoo nkauj vim nws cov hmoov txhuv nplej siab loj heev. Nws muaj viscosity siab tshaj plaws ntawm ib qho ntawm cov khoom lag luam uas muaj cov hmoov txhuv nplej siab, hais tias Brain. Qos yaj ywm hmoov nplej tuaj yeem siv tau ntawm kev siv qis dua li ntawm 25-35% tsawg dua, piv rau lwm cov hmoov txhuv nplej siab.
