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.
Create code:
Hierarchies
| Hierarchy Master | Broader Physico-chemical modification | Narrower |
| Hierarchy Process | Broader Physico-chemical modification | Narrower |
| Hierarchy treatment modifying structure or nature | Broader Physico-chemical modification | Narrower |
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
|