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Food Standards Agency Codes

Entry: Parboiling / pre-gelatinising

URI:
http://data.food.gov.uk/codes/foodtype/id/A07LK
Notation:
A07LK

Boiling or steaming (mostly referred to cereals) until partially cooked in order to pre-gelatinize starches. With this treatment cereals take less time to cook, and after cooking are firmer and less sticky. In general terms, pregelatinisation is modification of starch to improve significantly its swelling properties in cold water.

State:
Facets
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy Process Broader Physico-chemical modification Narrower

Full Details

broader_process Physico-chemical modification
definition Boiling or steaming (mostly referred to cereals) until partially cooked in order to pre-gelatinize starches. With this treatment cereals take less time to cook, and after cooking are firmer and less sticky. In general terms, pregelatinisation is modification of starch to improve significantly its swelling properties in cold water.
hierarchyCode_process Z0009.0008
in scheme Process
notation A07LK
pref label Parboiling / pre-gelatinising
scope note Boiling or steaming (mostly referred to cereals) until partially cooked in order to pre-gelatinize starches. With this treatment cereals take less time to cook, and after cooking are firmer and less sticky. In general terms, pregelatinisation is modification of starch to improve significantly its swelling properties in cold water.
state Facets
termType Core term
type Concept | Food-type