When swapping starch ingredients, it’s important to understand a starch’s gelatinization rate and temperature. That pre-work will allow formulators to adjust the dosage or process and optimize the ...

Research has revealed that sugar's influence on starch gelatinization, protein interactions and batter stability make it one of the most critical components in cake formulations. When sugar dissolves ...

When starch granules undergo gelatinization, they lose their crystalline structure, leading to a loss of birefringence (Muñoz et al., 2015). Microscopic analyses used to determine the loss of ...

Article citations More>> M. Tako, Y. Tamaki, T. Teruya, T. Konishi, K. Shibanuma, I. Hanashiro and Y. Takeda, “Gelatinization Characteristics of Halberd Wheat Starch,” Staerke/Starch, Vol. 61, No. 5, ...

That thickening process is called starch gelatinization, and it occurs almost anytime you heat starch in the presence of water. For anyone who loves puddings, pies, gravies, and creamy soups, ...

The overall objective of this research is to understand the impact of partial gelatinization and β-amylase hydrolysis (β-amylolysis) on the physicochemical properties of starch. Three starches (normal ...

Although Holm et al. (1988) found that the degree of starch gelatinization is an important determinant for the rate of starch hydrolysis in vitro (Holm et al., 1988) and Zhedagaozhi 1B was scarcely ...