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Making jelly
Wiki User
∙ 14y ago
Wiki User
∙ 11y agoTo become like a jelly/jello substance.
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Does gelatinisation occur in pancakes?
Yes gelatinisation does occur in pancakes. Gelatinisation is when granules absorb water and swell. It is when starch grain mix in with a liquid and heat the starch. Pancakes have starch in them and therefore gelatinisation does occur.
Where does gelatinisation occur in quiche Lorraine?
I wanna lick your feet
What is the scientific principle of gelatinisation?
yes
What nutrient causes gelatinisation?
soluble fibre?
Why was gelatinisation invented?
Gelatinization was never invented, but occurs when starches are cooked.
What is the definition of gelatinisation?
Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid.Be care ful when things are 'gelatinising' , as touching it can easily burn your hand!!!(When the starch granules are heated to about 60degrees they start to swell. But gelatinisation is not complete until boiling point is reached. If heating is continued, the granules will swell to 5 times their normal size. This thickens the liquid.)Examples of gelatinisation; pancakes,rice smilies,steaks, lemon meruinge pie.Gelatinisation sauces ; white sauce, custard, strawberry sauce, egg custard.
In lemon meringue pie where does gelatinisation occur?
The gelatinisation of the lemon meringue pie filling is dependent on two main ingredients: The sugar, and the corn starch. Adding heat to both these elements, along with liquid (in the case of lemon meringue pie, water and lemon juice) creates a rapidly thickening substance. A word of warning: the heated coagulated filling is extremely hot and sticks to everything...be careful to not get this on you skin, as it will leave a nice burn. Additional info: Gelatinization actually does not require the presence of sugar. Any starch and water mixture will cause gelatinization when heated to the proper temperature. Sugar and acid will affect the thickness of the gelatinized starch mixture and the rate at which is gelatinizes when heat is applied. In a lemon meringue pie there will also be some gelatinization occurring in the crust when moisture from the filling mixes with the flour in the crust.
What dishes display the application of gelatinisation?
Gelatinization is the process that we take a starch (like flour or cornstarch) and it to a liquid for the purpose of thickening that liquid. The starch absorbs the water and gets bigger. The starch with the liquid changes consitancy from dry powder to a soft thick mass. Good examples of gelatinization cooking include using flour, cornstarch or arrow root to make a gravy. Or using any of those to thicken the broth in a stew. So any recipe for gravy that uses a starch to thicken it - is an example of gelatinization
Gelatinisation of starch?
Gelatinization of starch is a process during which inter molecular bonds of starch molecules is broken down due to the presence of heat or water ,making the starch granules swell.
Which functional groups play the biggest role in the properties of carbohydrates?
Gelatinisation - where starch absorbs liquid in the presence of heat and therefore thickens the mixture Gelation - starch also forms gels Dextrinisation - where starch breaks down into dextrins (eg. when bread is toasted) Pectin (Gelation) - pectin, a polysaccharide found in many fleshy fruits, thickens liquids and forms gels when heated Crystallisation - sucrose (sugar) dissolves and reforms as crystals when heated Caramelisation - crystallisation continues until sugar turns brown, or caramelises.
Why is nurses cornflour allowed to use the name when it is made of wheat?
Cornflour is the name given in Australia to the starch component of milled grains. Despite its name, it is often made from wheat. The whole ground grain is processed to remove most of the proteins (mainly gluten), leaving almost pure starch. This lack of protein, and the way it gelatinises, are the two main characteristics of Cornflour, which make it useful in cooking. Gelatinisation: When Cornflour and water are heated (between 62-70°C), the starch absorbs water: The starch granules (which contain tightly arranged molecules of starch) weaken as the heat rises, allowing water to enter the granule and bond with the starch molecules. The sauce mixture becomes clear and glossy, and it thickens or becomes more viscous, depending on the concentration. This thickening happens because there is less free water in the sauce. When the mixture subsequently cools, the starch molecules will reassociate, trapping water within their network and forming a gel. This gives you two characteristics: thickening and the ability to form a gel. The thickening power is widely made use of in sauces, gravies, etc. The gel aspect was once used in making puddings such as blancmange etc. but is now out of date. The lack of protein is also why Cornflour can be used to substitute part of the flour in baking. It is the protein that stretches and then sets when heated, trapping air bubbles in cake mixtures. So if you have less, you will get a tenderer product. But too much can make the product seem sticky in the mouth.
