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GRANULAR STARCH [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-03-11

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

The breakdown of the granular structure of starch as by heating a starch slurry or a dough.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
DEF

Dégradation de la structure granulaire de l'amidon, comme lorsqu'on chauffe une solution ou une pâte d'amidon.

OBS

Terme en usage à la Commission canadienne des grains.

Spanish

Save record 1

Record 2 2003-06-17

English

Subject field(s)
  • Spices and Condiments
  • Recipes
DEF

A preparation of cassava starch processed into granular, flake, pellet, or flour form and used as a food in bread or as a thickening agent in liquid foods, as puddings, soups, or juicy pies....

French

Domaine(s)
  • Épices et condiments
  • Recettes de cuisine
DEF

Aliment obtenu par cuisson de la fécule verte humide de manioc, puis par séchage et granulation.

CONT

Le tapioca est employé pour préparer des potages et des entremets sucrés.

Spanish

Campo(s) temático(s)
  • Especias y condimentos
  • Recetas de cocina
Save record 2

Record 3 1994-06-23

English

Subject field(s)
  • Biochemistry
CONT

Starch is supplied as a white, granular powder which is insoluble in cold water because of the polymeric structure and hydrogen bonding between adjacent chains. However, when an aqueous suspension is heated, the water is able to penetrate the granules and causes them to swell, producing a "gelatinized" solution or paste, depending on the concentration. Cooling this hot solution causes thickening, which is called "setback".

French

Domaine(s)
  • Biochimie
CONT

Les nombreux groupes hydroxyles libres (OH) de la molécule d'amidon déterminent le comportement du polymère en solution aqueuse car ils ont tendance à former des liaisons hydrogène entre les chaînes de polysaccharides, cela empêchant la solution des dispersions de l'amidon en cas de refroidissement ou de congélation. Cette réaction intermoléculaire est le mécanisme sous-jacent de la rétrogradation, un processus indésirable modifiant la texture et la stabilité (donc l'acceptabilité) de nombreux produits alimentaires contenant de l'amidon.

Spanish

Save record 3

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