The process of gelatinization is crucial in making pudding.

糊化过程在制作布丁时至关重要。

The chef explained the importance of gelatinization in baking.

厨师解释了糊化在烘焙中的重要性。

Gelatinization changes the texture of the food, making it softer.

糊化改变了食物的质地，使其变得更柔软。

Proper gelatinization is necessary for the perfect consistency of sauces.

适当的糊化对于酱汁的完美稠度是必要的。

The gelatinization of starch occurs when it is heated in water.

淀粉在水中加热时会发生糊化。

The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用.

There is no prominent change of gelatinization properties during ohmic heating.

淀粉溶液在通电加热时其糊化特性无明显变化.

Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺.

The gelatinization of wheat flour paste using traditional heating and microwave was compared.

对传统加热糊化和微波糊化小麦面浆的过程进行了比较.

Significant positive correlation exist between gelatinization peak temperature and heat enthalpy .

热力学参数顶点温度与热焓值间存在较大的正相关性。