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GELATINIZATION [4 records]
Record 1 - internal organization data 2008-03-11
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Breadmaking
Record 1, Main entry term, English
- gelatinization
1, record 1, English, gelatinization
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
The breakdown of the granular structure of starch as by heating a starch slurry or a dough. 2, record 1, English, - gelatinization
Record number: 1, Textual support number: 1 OBS
Term used at the Canadian Grain Commission. 3, record 1, English, - gelatinization
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 1, Main entry term, French
- gélification
1, record 1, French, g%C3%A9lification
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Dégradation de la structure granulaire de l'amidon, comme lorsqu'on chauffe une solution ou une pâte d'amidon. 2, record 1, French, - g%C3%A9lification
Record number: 1, Textual support number: 1 OBS
Terme en usage à la Commission canadienne des grains. 3, record 1, French, - g%C3%A9lification
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2002-08-27
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Chemistry
Record 2, Main entry term, English
- gelatinization
1, record 2, English, gelatinization
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
The process of gelatinizing [converting into a gelatinous form or into a jelly]. 2, record 2, English, - gelatinization
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Chimie
Record 2, Main entry term, French
- gélatinisation
1, record 2, French, g%C3%A9latinisation
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Passage d'un corps à l'état gélatineux. 2, record 2, French, - g%C3%A9latinisation
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Industria alimentaria
- Química
Record 2, Main entry term, Spanish
- gelatinización
1, record 2, Spanish, gelatinizaci%C3%B3n
feminine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2001-08-10
Record 3, English
Record 3, Subject field(s)
- Food Industries
- Breadmaking
Record 3, Main entry term, English
- starch gelatinization
1, record 3, English, starch%20gelatinization
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
- gelatinization of starch 2, record 3, English, gelatinization%20of%20starch
correct
- gelatinisation of starch 3, record 3, English, gelatinisation%20of%20starch
correct
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Many of the critical reactions that take place during baking, such as starch gelatinization, gluten protein denaturation, and enzyme denaturation are time-temperature-dependent. 4, record 3, English, - starch%20gelatinization
Record number: 3, Textual support number: 1 OBS
As the temperature of the loaf rises [60 degrees], some of the starch cells are gradually burst, and commence to gelatinize ... 5, record 3, English, - starch%20gelatinization
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 3, Main entry term, French
- gélification
1, record 3, French, g%C3%A9lification
correct
Record 3, Abbreviations, French
Record 3, Synonyms, French
- gélification de l'amidon 2, record 3, French, g%C3%A9lification%20de%20l%27amidon
correct, feminine noun
- empesage 3, record 3, French, empesage
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
La cuisson [de la pâte] provoque la gélification qui est caractérisée par le gonflement, voire l'éclatement des grains d'amidon [...] suivant la température et la durée de cuisson. 1, record 3, French, - g%C3%A9lification
Record number: 3, Textual support number: 1 OBS
[...] lorsque la température intérieure [du pâton] atteint 60 °, l'amidon est transformé en empois [...] 4, record 3, French, - g%C3%A9lification
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2001-02-01
Record 4, English
Record 4, Subject field(s)
- Food Industries
- Chemistry
Record 4, Main entry term, English
- gelatinization of starch 1, record 4, English, gelatinization%20of%20starch
Record 4, Abbreviations, English
Record 4, Synonyms, English
- pasting of starch 1, record 4, English, pasting%20of%20starch
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
The starch granules are insoluble in cold water. When heated, they absorb water, swell, and burst: this phenomenon is known as gelatinization. 1, record 4, English, - gelatinization%20of%20starch
Record 4, French
Record 4, Domaine(s)
- Industrie de l'alimentation
- Chimie
Record 4, Main entry term, French
- gélatinisation de l'amidon
1, record 4, French, g%C3%A9latinisation%20de%20l%27amidon
correct, feminine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Structure de l'amidon extrait de pommes de terre à teneur élevée en amidon. 1, record 4, French, - g%C3%A9latinisation%20de%20l%27amidon
Record 4, Spanish
Record 4, Textual support, Spanish
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