gelates

Texture and Flavor Wild rice has a firm, chewy texture thanks to its intact bran layer and the parching process, which gelates and then anneals the starch much as parboiling does for true rice.

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

In addition, the hot water film gelates starch at the loaf surface into a thin, transparent coating that later dries into an attractively glossy crust.

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

Cooking the whole or milled cereal in excess of hot water softens the cell walls, gelates the starch grains and leaches starch molecules out, and produces a digestible, bland mush.

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

When cooked in liquid, they soak up water and the rest of their starch gelates while the retrograded matrix maintains their structure.

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

Cooking the flour with water and fat tenderizes the gluten proteins, preventing them from developing elasticity, and it swells and gelates the starch to turn what would normally be a batter into a dough.

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

He further showed that staling is reversed by reheating the bread to 140°F/60°C: the temperature, we now know, at which starch gelates.

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

Cooking therefore partly gelates the starch and dries the gluten network well, and produces a firm, crunchy or crisp texture and a golden brown exterior.

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

In addition, the hot water film gelates starch at the loaf surface into a thin, transparent coating that later dries into an attractively glossy crust.

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

This gelates the starch as thoroughly as possible, thus preventing the center from remaining damp and heavy, and slowing subsequent staling.

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

The precooking swells and gelates some of the flour starch, which takes up water and gives the dough a thick, workable consistency in place of an elastic gluten structure.

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