the gelatinisation of starch is a crucial step in thickening the sauce.
淀粉的糊化是使酱汁变稠的关键步骤。
proper temperature control ensures complete gelatinisation during the cooking process.
适当的温度控制确保在烹饪过程中完全糊化。
different types of flour exhibit varying gelatinisation temperatures.
不同类型的面粉表现出不同的糊化温度。
the chemist explained the mechanism behind starch gelatinisation in detail.
化学家详细解释了淀粉糊化背后的机理。
water absorption is a necessary condition for the gelatinisation of granules.
吸水是颗粒糊化的必要条件。
sufficient heat energy is required to initiate the gelatinisation process.
需要足够的热能来启动糊化过程。
the food scientist studied the gelatinisation properties of modified starches.
食品科学家研究了变性淀粉的糊化特性。
sugar can interfere with starch gelatinisation if added too early.
如果加得太早，糖会干扰淀粉糊化。
we observed the gelatinisation of rice grains under a microscope.
我们在显微镜下观察了米粒的糊化。
incomplete gelatinisation results in a grainy texture in the final product.
糊化不完全会导致最终产品质地粗糙。
acidic environments may slow down the rate of gelatinisation.
酸性环境可能会减慢糊化速度。
the baking industry relies on the gelatinisation of flour to structure bread.
烘焙业依靠面粉的糊化来构建面包的结构。
the gelatinisation of starch is a crucial step in thickening the sauce.
淀粉的糊化是使酱汁变稠的关键步骤。
proper temperature control ensures complete gelatinisation during the cooking process.
适当的温度控制确保在烹饪过程中完全糊化。
different types of flour exhibit varying gelatinisation temperatures.
不同类型的面粉表现出不同的糊化温度。
the chemist explained the mechanism behind starch gelatinisation in detail.
化学家详细解释了淀粉糊化背后的机理。
water absorption is a necessary condition for the gelatinisation of granules.
吸水是颗粒糊化的必要条件。
sufficient heat energy is required to initiate the gelatinisation process.
需要足够的热能来启动糊化过程。
the food scientist studied the gelatinisation properties of modified starches.
食品科学家研究了变性淀粉的糊化特性。
sugar can interfere with starch gelatinisation if added too early.
如果加得太早，糖会干扰淀粉糊化。
we observed the gelatinisation of rice grains under a microscope.
我们在显微镜下观察了米粒的糊化。
incomplete gelatinisation results in a grainy texture in the final product.
糊化不完全会导致最终产品质地粗糙。
acidic environments may slow down the rate of gelatinisation.
酸性环境可能会减慢糊化速度。
the baking industry relies on the gelatinisation of flour to structure bread.
烘焙业依靠面粉的糊化来构建面包的结构。
Explore frequently searched vocabulary
Want to learn vocabulary more efficiently? Download the DictoGo app and enjoy more vocabulary memorization and review features!
Download DictoGo Now