Gelation occurs when egg yolk is subjected to a heat treatment or a freeze-thaw process. Gelatin forms cross-linked networks exceedingly well, and therefore is a wonderful gelling agent.
The name has also taken to mean the gel created from gelatin and a water-based liquid like stock or sugary flavored water. You may have guessed by now that gels in general take their name from gelatin.
Starch gelatinization means an increase in the viscosity of the continuous phase of the dough or batter, and in this way bread or cake foam structure is stabilized during the last part of the oven step. Moreover, the fixation of the crumb structure also means that the volume expansion is stopped. Recap: the process of gelatinisation occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening.
Presence of salt might enhance starch degradation either by a direct interaction with the starch granule, or indirectly by accelerating the caramelisation reactions which then produces acidity which helps degrade the starch granules. Sol is a colloidal liquid wherein nanoparticles are dispersed throughout.
Asked 8 years, 11 months ago. Active 4 years, 5 months ago. Viewed 11k times. Improve this question. S: The tags gelatin and gelling-agents have no wiki information, so I couldn't get anything from them.
I got this doubt when first reading about starch gelatinization or is it gelation? And got it again when writing this answer. KristinaLopez I'm meaning the physical differences. Knowing it would help me choosing the right term.
Thank you for pointing it; I'll edit the question to clarity it. Are you wondering about gelling, as in turning to gooey consistency, or jelling, as in solidifying? Show 3 more comments. Active Oldest Votes. Improve this answer. Thank you for your answer. I changed the title of the question to remove the gellification. I've also seen gelatinisation used to refer to the denaturation of collagen.
I've no idea if this is correct usage. Now that you mention it, I think I have heard that Add a comment. Rebecca Rebecca 1. Gelatine and alternatives like agar, carrageenan Although the terms gelatinization and gelation sound similar, they are two different terms with different uses.
Gelatinization is the process of breaking down the intermolecular bonds between starch molecules, allowing the hydrogen bonding sites to engage more water molecules. Gelation, on the other hand, is the process of formation of a gel from a system with polymers.
Overview and Key Difference 2. What is Gelatinization 3. What is Gelation 4. This term is applied to starch; thus, it is called starch gelatinization. In the presence of water and heat, the intermolecular bonds between starch molecules breakdown and, the hydrogen bonding sites can hold more water molecules.
Then the starch granules become dissolved in water irreversibly and act as a plasticizer. Gelatinization occurs in three steps as starch granule swelling, melting, and amylose leaching. During heating, swelling occurs due to the absorption of water into the amorphous space of starch.
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