starch gelatinization occurs when heated with sufficient moisture.
淀粉糊化发生在有足够水分的加热过程中。
the gelatinization temperature of corn starch is higher than wheat starch.
玉米淀粉的糊化温度高于小麦淀粉。
proper gelatinization improves the texture of baked goods.
适当的糊化可以改善烘焙食品的质地。
excessive heat can prevent complete gelatinization of the starch.
过度加热可以阻止淀粉完全糊化。
the gelatinization process requires both heat and water.
糊化过程需要热量和水。
measuring gelatinization degree helps determine flour quality.
测量糊化程度有助于确定面粉质量。
partial gelatinization creates desirable texture in certain foods.
部分糊化在某些食品中创造出理想的质地。
the gelatinization onset temperature varies by starch source.
糊化起始温度因淀粉来源而异。
gelatinization peak occurs at specific temperature for each starch type.
糊化峰值在每种淀粉的特定温度下出现。
adding fat can inhibit starch gelatinization during cooking.
添加脂肪可以抑制烹饪过程中的淀粉糊化。
the gelatinization properties affect the final product's consistency.
糊化特性影响最终产品的稠度。
understanding gelatinization is essential for food processing.
了解糊化对于食品加工至关重要。
starch gelatinization occurs when heated with sufficient moisture.
淀粉糊化发生在有足够水分的加热过程中。
the gelatinization temperature of corn starch is higher than wheat starch.
玉米淀粉的糊化温度高于小麦淀粉。
proper gelatinization improves the texture of baked goods.
适当的糊化可以改善烘焙食品的质地。
excessive heat can prevent complete gelatinization of the starch.
过度加热可以阻止淀粉完全糊化。
the gelatinization process requires both heat and water.
糊化过程需要热量和水。
measuring gelatinization degree helps determine flour quality.
测量糊化程度有助于确定面粉质量。
partial gelatinization creates desirable texture in certain foods.
部分糊化在某些食品中创造出理想的质地。
the gelatinization onset temperature varies by starch source.
糊化起始温度因淀粉来源而异。
gelatinization peak occurs at specific temperature for each starch type.
糊化峰值在每种淀粉的特定温度下出现。
adding fat can inhibit starch gelatinization during cooking.
添加脂肪可以抑制烹饪过程中的淀粉糊化。
the gelatinization properties affect the final product's consistency.
糊化特性影响最终产品的稠度。
understanding gelatinization is essential for food processing.
了解糊化对于食品加工至关重要。
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