Assertion: starch | /r/HasProperty | gelatinized
Facets:
value: during heat processing
type: TEMPORAL
value: simply
type: MANNER
value: by depolymerizing the amylose
type: MANNER
value: partly
type: DEGREE
value: in the manufacture of glue
type: PURPOSE
value: in hot water
type: LOCATION
value: with the help of chemicals
type: CAUSE
value: in many common plant foods
type: OTHER
value: because of limited water content during processing
type: CAUSE
Source sentences:
text: In many common plant foods the starch is only partly gelatinized because of limited water content during processing.
text: Therefore, oils and solid fats should be added after the starch has been gelatinized and held for the recommended period.
text: In the manufacture of glue the starch is simply gelatinized in hot water or with the help of chemicals.
text: Starch can be gelatinized by depolymerizing the amylose and amylopectin in several ways.
text: Starch is gelatinized during heat processing when a starch-water mixture is heated to a temperature exceeding the temperature at which the quasi-crystalline or aggregate structure of the water-swollen starch granules are irreversibly destroyed.