gelatinizing

简明释义

英[dʒɛləˌtaɪnɪzɪŋ]美[dʒɛləˌtaɪnɪzɪŋ]

vt. 制成凝胶状；（摄影）在……上涂明胶（gelatinize 的现在分词）

vi. 变成凝胶状（gelatinize 的现在分词）

英英释义

单词用法

同义词

反义词

例句

1.The results show that when gelatinizing method was used, cracks emerge during evaporation, and systematic research show that it has no relation with evaporation time and sintering temperature.

实验结果表明，单次涂敷法制备的薄膜在干燥过程中产生裂纹，系统的研究表明，该裂纹的产生与干燥时间和烧结温度等无关。

2.The results show that when gelatinizing method was used, cracks emerge during evaporation, and systematic research show that it has no relation with evaporation time and sintering temperature.

实验结果表明，单次涂敷法制备的薄膜在干燥过程中产生裂纹，系统的研究表明，该裂纹的产生与干燥时间和烧结温度等无关。

3.The impedance changes of rice in soaking and gelatinizing have been studied by FFT noise impedance spectroscopy.

用FFT电阻抗分析法研究大米在浸泡和糊化过程中电阻抗的变化。

4.The swelling properties of rice starch during gelatinizing process were studied by optical microscope.

采用光学显微镜对淀粉颗粒在糊化过程中的润胀特性进行了研究。

5.The chef explained that the process of gelatinizing (明胶化) is crucial for creating a stable mousse.

厨师解释说，gelatinizing (明胶化) 的过程对于制作稳定的慕斯至关重要。

6.In baking, gelatinizing (明胶化) starch helps to thicken the filling of pies and tarts.

在烘焙中，gelatinizing (明胶化) 淀粉有助于使馅料变稠，适用于派和挞。

7.The recipe requires gelatinizing (明胶化) the agar before adding it to the mixture.

这个食谱要求在将琼脂加入混合物之前进行 gelatinizing (明胶化)。

8.During the cooking process, gelatinizing (明胶化) occurs when starch granules absorb water and swell.

在烹饪过程中，淀粉颗粒吸水膨胀时会发生 gelatinizing (明胶化)。

9.The scientist studied the effects of temperature on the gelatinizing (明胶化) of rice starch.

科学家研究了温度对米饭淀粉 gelatinizing (明胶化) 的影响。

作文

In the world of cooking and food science, the process of transforming ingredients into different textures and forms is essential. One such transformation is the process of gelatinizing (明胶化), which refers to the conversion of starches into a gel-like substance when heated in the presence of water. This process is crucial in many culinary applications, especially in baking and dessert-making. Understanding how gelatinizing (明胶化) works can enhance our cooking skills and allow us to create a variety of delicious dishes. When we heat starch, the granules absorb water and swell, eventually bursting and releasing amylose and amylopectin, the two components of starch. The release of these components leads to the thickening of the mixture, creating a paste-like consistency. This is the essence of gelatinizing (明胶化). For instance, when making a classic custard, the starch used in the recipe undergoes gelatinizing (明胶化) when combined with heat and liquid, resulting in a creamy texture that is both smooth and stable. Moreover, the ability to control the gelatinizing (明胶化) process can greatly influence the final product. For example, in sauces and gravies, achieving the right level of gelatinizing (明胶化) can determine whether the sauce is too runny or too thick. Cooks often use techniques such as gradual heating and constant stirring to ensure even gelatinizing (明胶化) occurs, preventing lumps and ensuring a uniform texture. The importance of gelatinizing (明胶化) extends beyond just sauces and desserts. In bread-making, for example, the starches in flour undergo gelatinizing (明胶化) during baking, contributing to the overall structure and moisture retention of the bread. This process allows the bread to rise and develop a light, airy texture. Without proper gelatinizing (明胶化), the bread may become dense and unpalatable. In addition to its role in traditional cooking, gelatinizing (明胶化) has significant implications in the food industry. Many commercial products rely on the controlled gelatinizing (明胶化) of starches to achieve desired textures and stability. For instance, instant puddings and sauces are formulated to undergo rapid gelatinizing (明胶化) upon mixing with hot water, allowing consumers to enjoy quick and convenient meals without compromising on texture. Furthermore, understanding the science behind gelatinizing (明胶化) can lead to innovative approaches in food preparation. Chefs and food scientists experiment with different types of starches and cooking methods to create unique textures and flavors. For example, using modified starches can enhance the gelatinizing (明胶化) process, resulting in products that maintain their integrity under various conditions, such as freezing or reheating. In conclusion, gelatinizing (明胶化) is a fundamental process in both home cooking and the food industry. By mastering the art of gelatinizing (明胶化), cooks can improve their dishes' textures and flavors, leading to more enjoyable dining experiences. As we continue to explore the culinary world, understanding processes like gelatinizing (明胶化) will empower us to create better food and appreciate the science behind our favorite recipes.

在烹饪和食品科学的世界中，将食材转变为不同质地和形式的过程至关重要。其中一种转变是gelatinizing（明胶化）过程，指的是淀粉在加热和水的存在下转变为类似于凝胶的物质。这个过程在许多烹饪应用中至关重要，尤其是在烘焙和甜点制作中。理解gelatinizing（明胶化）的工作原理可以提高我们的烹饪技巧，让我们能够创造出各种美味的菜肴。 当我们加热淀粉时，颗粒会吸收水分并膨胀，最终破裂并释放出淀粉的两个成分：直链淀粉和支链淀粉。这些成分的释放导致混合物变稠，形成一种糊状的一致性。这就是gelatinizing（明胶化）的本质。例如，在制作经典的卡士达时，配方中使用的淀粉在与热液体结合时经历gelatinizing（明胶化），最终得到一种既光滑又稳定的奶油质地。 此外，控制gelatinizing（明胶化）过程的能力可以大大影响最终产品。例如，在酱汁和肉汁中，达到正确的gelatinizing（明胶化）水平可以决定酱汁是过于稀薄还是过于浓稠。厨师通常使用逐渐加热和不断搅拌等技术，以确保均匀的gelatinizing（明胶化）发生，防止结块并确保均匀的质地。 gelatinizing（明胶化）的重要性不仅限于酱汁和甜点。在面包制作中，例如，面粉中的淀粉在烘烤过程中经历gelatinizing（明胶化），有助于面包的整体结构和水分保持。如果没有适当的gelatinizing（明胶化），面包可能会变得密实且不宜食用。 除了在传统烹饪中的作用外，gelatinizing（明胶化）在食品工业中也具有重要意义。许多商业产品依赖于对淀粉的控制gelatinizing（明胶化），以实现所需的质地和稳定性。例如，即食布丁和酱汁的配方设计为在与热水混合时迅速发生gelatinizing（明胶化），让消费者能够享受快速便捷的餐点，而不会影响质地。 此外，理解gelatinizing（明胶化）背后的科学可以引领食品准备中的创新方法。厨师和食品科学家尝试不同类型的淀粉和烹饪方法，以创造独特的质地和风味。例如，使用改性淀粉可以增强gelatinizing（明胶化）过程，从而产生在各种条件下（如冷冻或再加热）保持其完整性的产品。 总之，gelatinizing（明胶化）是家庭烹饪和食品工业中的基本过程。通过掌握gelatinizing（明胶化）的艺术，厨师可以改善菜肴的质地和风味，带来更愉悦的用餐体验。随着我们继续探索烹饪世界，理解像gelatinizing（明胶化）这样的过程将使我们能够创造更好的食物，并欣赏我们最喜欢的食谱背后的科学。