gequollene Stärke
English translation: swollen starch
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| 22:41 Mar 24, 2013 |
| German to English translations [PRO] Tech/Engineering - Chemistry; Chem Sci/Eng / Food additives | |||||||
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|  Selected response from: Marga Shaw United Kingdom Local time: 04:53 | ||||||
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| Summary of answers provided | ||||
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| 4 +1 | swollen starch |
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| 4 | gelatanized starch |
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Answers
56 mins confidence: 
gelatanized starch Explanation: There are many references for swollen starch in google, but gelatinizing may be a better term as I have never heard of swollen starch either. Take a look at the link below. -------------------------------------------------- Note added at 59 mins (2013-03-24 23:41:31 GMT) -------------------------------------------------- Sorry for the typo, I meant gelatinized starch. In German you can also say Quellstärke by the way. Reference: http://en.wikipedia.org/wiki/Starch_gelatinization |
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2 hrs confidence: peer agreement (net): +1
peer agreement (net): +1swollen starch Explanation: ... there is nothing wrong with it. Amylase activity in the mouth releases polymeric material from swollen starch granules reducing mixing efficiency and salt perception https://docs.google.com/viewer?a=v&q=cache:euS6Y93oDZQJ:www.... The partly swollen starch is then vulnerable to the shear imparted during homogenization, especially if the homogenization pressure is high (>2000 psi) (138 bars). https://docs.google.com/viewer?a=v&q=cache:UGr5Jxz_UmIJ:asia... The fact that chunk pigweed starch has only 60% of the solubility and 80% of the swelling power of the corn starch control suggests again that either very strong forces must be present to stabilize the swollen starch mass, or, if this chunk starch is a compound granule, the cementing material might resist water penetration. https://docs.google.com/viewer?a=v&q=cache:MzZuvoPuHAcJ:www.... The dimensional analysis of the quantity CQ shows that the dimensions are grams of swollen starch per gram of dispersion. When CQ is less than unity, CQ is approximately the volume fraction. 0, of swollen starch in the dispersion because the density of the swollen starch will be near that of water. https://docs.google.com/viewer?a=v&q=cache:gLZwowF3e-EJ:ddr.... Microscopy of the line in which there was minimal starch swelling, indicated that the cells of the cooked tissue principally contained fluid, in contrast to the controls in which the cells were filled with swollen starch on cooking. http://link.springer.com/article/10.1023/A:1014965202596 |
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