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Entry: Parboiling / pre-gelatinising

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.

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is a Concept | food type
submitted bybootstrap

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date submitted 18 Aug 2017 10:23:25.643
definition
entity Parboiling / pre-gelatinising
source graph graph

item class food type | Concept
label Parboiling / pre-gelatinising
notation A07LK
register id
status status experimental
submitter
name bootstrap

type register item
version info 1
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Hierarchies

Hierarchy Broader Narrower
Master Physico-chemical modification
Process Physico-chemical modification
treatment modifying structure or nature Physico-chemical modification

Full Details

broader Physico-chemical modification
broader_process Physico-chemical modification
broader_treat Physico-chemical modification
commonName Parboiling | Pre-gelatinisation
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.
foodExOldCode T144A
hierarchyCode_master Z0001.0006.0002.0009.0008
hierarchyCode_process Z0009.0008
hierarchyCode_treat Z0004.0007
in scheme Process | Treatment-modifying-structure-or-nature | Food type Identifiers
langualCode H0220
lastVersion 01.01.021
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
validFrom 1 Jan 2010 00:00:00.000