gelatinization

gelatinization的音标是[ˌdʒelɪtɪˈnaɪzɪfɪəns]，意思是“明胶化；胶质化”。速记技巧是使用首字母缩写来简化词汇。

Gelatinization 的英文词源为拉丁语，意为“胶质化”。其变化形式包括 gelatinized，gelatinous，gelation，gelatinize等。其中，gelatinous 意为“胶状的”，常用于描述液体或半固体物质的状态；gelation 意为“胶凝作用”，指物质从液态变为半固态或固态的过程；而 gelatinize 则指“使胶质化”，常用于描述淀粉、蛋白质等物质在一定条件下由液态变为胶状的过程。

相关单词：

gelatin 是 gelatinization 的近义词，意为“明胶”，是一种常用的食品添加剂，具有胶凝作用。

starch 是另一种常见的与淀粉相关的食品添加剂，其英文词源也可追溯到拉丁语，意为“淀粉”。

paste 是“糊状物”的意思，常用于描述凝胶状或半凝胶状物质。

gum 是“胶状物”的意思，常用于描述植物或动物组织中的胶质物质。

mucilage 是“胶粘剂”的意思，常用于描述植物或动物组织中的粘性物质。

glue 是“胶水”的意思，常用于描述粘合剂或粘合物质。

jellify 是动词 gelatinize 的衍生词，意为“使变成凝胶状”。

gel-like 是形容词 gelatinous 的形容词形式，意为“凝胶状的”。

常用短语：

1. gelatinize the starch

2. starch gelatinization temperature

3. starch gelatinization process

4. gelatinization rate

5. gelatinization degree

6. gelatinization behavior

7. gelatinization temperature range

双语例句：

1. The starch granules in the rice were cooked and then gelatinized, making it a delicious dish. （煮熟的米饭中的淀粉颗粒被加热，发生了淀粉糊化，变成了一道美味的菜肴。）

2. The temperature of the hot water was increased to gelatinize the starch in the vegetables. （热水的水温被提高，使蔬菜中的淀粉糊化。）

3. The starch in the potatoes was quickly gelatinized when cooked in boiling water. （土豆中的淀粉在沸水中煮熟后很快糊化。）

4. The starch in the flour was partially gelatinized during baking, resulting in a soft texture and a pleasant taste. （面粉中的淀粉在烘烤过程中部分糊化，使面包口感柔软，味道可口。）

5. The gelatinization of starch during cooking creates a thick and creamy texture that is often used in desserts and other sweet dishes. （烹饪过程中淀粉的糊化创造了浓稠、奶油般的口感，通常用于甜点和其他甜食中。）

6. The gelatinization of starches during baking or frying can be used to create a variety of different textures and flavors in food. （烘烤或油炸过程中淀粉的糊化可以在食物中创造出各种不同的口感和味道。）

7. The gelatinization of starch during fermentation is crucial for the production of bread and other baked goods. （发酵过程中淀粉的糊化对于面包和其他烘焙食品的生产至关重要。）

英文小作文：

Gelatinization of Starch: Its Role in Food Science and Technology

Gelatinization is a critical process in food science and technology, particularly in the production of baked goods, desserts, and other sweet dishes. Starch, a common ingredient in many foods, undergoes a transformation from a solid or semi-solid state to a liquid or viscous state upon heating, usually due to exposure to moisture or hot temperatures. This process is known as gelatinization of starch.

Gelatinization plays a crucial role in the texture and flavor of many foods. When baked or cooked, the starch granules swell and become more soluble, resulting in a soft, creamy, or chewy texture that contributes to the overall mouthfeel of the dish. Additionally, gelatinized starch can create a thick and creamy consistency that is often desired in desserts and other sweet dishes.

Moreover, gelatinization is essential for the fermentation process used in the production of bread and other baked goods. During fermentation, yeast converts starches into sugar, which results in the gelatinization of starches and contributes to the rise and texture of the bread. Additionally, gelatinization of starches during frying or roasting can be used to create a variety of different textures and flavors in food, adding depth and richness to dishes.

In conclusion, gelatinization of starch is an essential process in food science and technology that contributes to the texture, flavor, and overall enjoyment of many foods. Understanding this process and utilizing it effectively can help food scientists create new and exciting dishes while also enhancing the quality and taste of existing foods.