FOOD.GOV.UK uses cookies to make the site simpler. Find out more about cookies

BETA
This is a new service - your feedback will help us to improve it
Search

Food Standards Agency Codes

Entry: Parboiling / pre-gelatinising - showing version 1

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 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