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GELIFICATION AMIDON [1 record]

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Record 1 2001-08-10

English

Subject field(s)
  • Food Industries
  • Breadmaking
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.

OBS

As the temperature of the loaf rises [60 degrees], some of the starch cells are gradually burst, and commence to gelatinize ...

French

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

OBS

[...] lorsque la température intérieure [du pâton] atteint 60 °, l'amidon est transformé en empois [...]

Spanish

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