gelated

They reach their greatest thickness after the gelated granules begin to leak amylose and amylopectin molecules into the surrounding liquid.

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

Because tubers were plentiful and far more nutritious when cooked—raw starch granules resist our digestive enzymes, while gelated starch does not—they may have offered a significant advantage to early humans who learned to dig for them and roast them in the embers of a fire.

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

The tender, melt-in-the-mouth texture comes from gas bubbles, which subdivide the batter into fragile sheets, and from the sugar and fat, which interfere with gluten formation and egg protein coagulation, and interrupt the network of gelated starch.

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

Rice noodles are made by soaking high-amylose rice in water, grinding it into a paste, cooking the paste so that much but not all of the starch is gelated, kneading the paste into a dough and extruding it to form noodles, steaming the noodles to finish the gelation process, cooling and holding for 12 hours or more, and drying with hot air or by frying them in oil.

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

Light that passes right through a gelated mesh of pure starch and water is scattered by tiny starch-lipid or starch-protein complexes, producing a milky, impenetrable appearance.

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

The movement, pressure, and heat of extrusion change the structure of the dough by shearing the protein network apart, mixing it more intimately with starch granules that have been partly gelated by the heat and pressure, and allowing broken protein bonds to re-form and stabilize the new network.

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

Their gluten proteins give the dried noodles a hard, glassy interior; during cooking they limit the loss of dissolved proteins and gelated starch, and make a firm noodle.

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

Cooling, Further Thickening, and Congealing Once the starch in a sauce has gelated, its amylose has leaked out, and the cook judges the sauce to be properly cooked, he stops the cooking, and the temperature of the sauce begins to fall.

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

Thorough pureeing that liberates the gelated starch turns the vegetable into a super-thick potato gravy, gluey and stringy.

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

Pound and butter cakes are fairly robust, their structure coming mainly from gelated starch, and can be removed from their pans after just 10–20 minutes.

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