gelatinised

In the preparation of tapioca flakes, the moist starch, prepared as above, is rubbed through a sieve of about 8 mesh/cm to give a coarse ground moist flour, and partially gelatinised by cooking for about 2 minutes in iron pans previously smeared with oil.

Chapter 11 1987

The globules are then graded according to size and gelatinised by roasting them for about 15 minutes in hot pans smeared with coconut oil.

Chapter 11 1987

Tapioca - tapioca consists of pieces of partially-gelatinised cassava starch and can be prepared in the form of flakes, seeds and pearls.

Chapter 11 1987

The gelatinised starch helps keep the ungelatinised starch in suspension, makes the beer creamy and adds body.

Chapter 6 1984

Starch is a very important component in kaffir beer which must contain both gelatinised and ungelatinised starch to be acceptable in texture.

Chapter 6 1984

The cassava mash is partially gelatinised when the core temperature in the kiln has reached 250 to 280 degrees Centigrade.

Chapter 6 1984

The gelatinised mash falls via a vibrator into a directly fired louvre dryer, 1 m long x 0.78 m wide.

Chapter 6 1984

Messrs Petry and Fallenstein, and consisted of nitro-benzol, thickened or gelatinised by the addition of some collodion-cotton, incorporated with finely ground chlorate of potash and precipitated sulphide of antimony.

Nitro-Explosives: A Practical Treatise

_ -- Non-gelatinised nitro-glycerine preparations, from which the nitro-glycerine cannot be expelled by water, are tested without any previous separation of the ingredients, the temperature being as above

Nitro-Explosives: A Practical Treatise

The grains are then dried and moistened with ether-alcohol, whereby the moisture is gelatinised, and afterwards coloured with aurine, which gives them an orange colour.

Nitro-Explosives: A Practical Treatise