BY @mold 3!.Atchison,E’xwsiden,t!mmS61 llqa$pmsoalm$p.
Wc&rie,Illinois;Vice5’resUemt,ParleyMenafaoturing
Oempeay,k%akie,IIUnoiffi
In almoctewry ?jmfeetioaar~slibraryyou till find ths little
blaokbookwith the aalargedcormkermelon the oover. It is ~blishad
by Oorm Xnduotrie@BesWuh po~dation, ho. in Hew Tork 61itysmd titleducm
#lU$i@*
On page 7 Yom till find the followingstatement‘it has been aSloalatsdthetone
pound of eern ntarehQontainsaboutthreequartereof a
trilllengranahe. Ye$ eaoh tinygranulepos80esesa highlyeompl%oated
intermalarehiteotaze$.
hirthar, qmetingon page 1’3- %0 grannleein any ~bioalar
starohsampledo not all begin to swellat the sams temperature,bat
ratherover a gelatinizationraage,for example147. 162 ~ for oorn etarohm
‘Heatingan aqueousstmrchtmspen%ionopaneup the looserregionebatweenthe
mioellarbondles. Water thezeforepenetratesinto the granmlee,
hydrattigand welling these$ntermleellarareas. This correepnds to the
gelatinizationpoint,ea~ progressiveswellinggi~e the networkin
figure8, etillheld togetherby psrsistlng micellmrareasm.
‘Evenprolongedcookingdoes not completelydissolvethienetwrk
etwuature. It - be diseolmd, bowmer, by sum lginuhiti lmls of
snar~$ for S%am@e, by autoclating(steamoooking“imderpressure)a
dilutestarchsuspeneiona.




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