gelate

When we cook a batter, the starch granules absorb much of the water, swell, gelate, leak amylose, stick to each other, and thus turn the fluid into a solid but tender, moist structure.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hot water softens them by dissolving the strengthening carbohydrates from their cell walls, and moving into the cells to gelate the starch granules and either dissolve or moisten the storage proteins.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Cooking with Rice Many Traditional Methods The cooking of rice is a matter of introducing moisture throughout the grains and heating them enough to gelate and soften the starch granules.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Acids in the form of wine or vinegar encourage the fragmentation of starch chains into much shorter lengths, so that starch granules gelate and disintegrate at lower temperatures, and the final product is less viscous for a given amount of starch.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Beginning around 180°F/80°C, the egg proteins coagulate, and starch granules absorb water, swell, and gelate.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The heat and moisture combine to gelate the surface starch.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The noodles are immediately boiled to gelate all the starch and form a continuous network of starch molecules throughout, and then are drained and held at the ambient temperature or chilled for 12–48 hours before being air-dried.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The actual setting temperature depends strongly on the proportion of sugar, which delays both protein coagulation and starch swelling; in a high-ratio cake, the starch may not gelate until close to 212°F/100°C.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Baking Apart from bready croissants and Danish, most pastry doughs contain very little water, not nearly enough to gelate all the starch granules.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Mid-Baking: From Foam to Sponge Oven spring stops when the crust becomes firm and stiff enough to resist it, and when the interior of the loaf reaches 155–180°F/68–80°C, the temperature range in which the gluten proteins form strong cross-links with each other and the starch granules absorb water, swell, gelate, and amylose molecules leak out of the granules.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004