American Heritage® Dictionary of the English Language, Fourth Edition
- v. To convert to gelatin or jelly.
- v. To coat with gelatin.
- v. To become gelatinous.
Century Dictionary and Cyclopedia
- v. to cause to become gelatinous.
- v. to become gelatinous.
GNU Webster's 1913
- v. To convert into gelatin or jelly. Same as gelatinate, v. t.
- v. (Photog.) To coat, or otherwise treat, with gelatin.
- v. Same as gelatinate, v. i.
- v. become gelatinous or change into a jelly
- v. coat with gelatin
- v. convert into gelatinous form or jelly
“Once inside, a "lengthy build-up of heat allows the flour to gelatinize … therefore a baking process is taking place," Aldi S ü d added.”
“Between 6 and 7 p.m. each evening, the computers “gelatinize” the assignments for the next day — make them firm enough to tell passengers exactly when to show up at the airports, but still pliable enough that pilots and planes might be reassigned if last-minute requests come in.”
“And the starches, when they reach about 180 degrees, gelatinize.”
“But somehow, we Yanks always have time to gelatinize before the soothing glow of our favorite guilty pleasure.”
“Boil wild rice in 1.5 quarts of water to gelatinize starches.”
“He steeps equal parts oatmeal and pale malt at 132 degrees for an hour, then brings the mixture almost to a boil, so that the oatmeal begins to gelatinize.”
“During this process starch cells gelatinize and heal the cracks that may be present in the grain.”
“(Manihot utilissima or M. esculenta) by lactic acid fermentation of the grated pulp, followed by dry-heat treatment to gelatinize and semidextrinize the starch, which is followed by drying.”
“Thus, the coarsely ground raw material, with 30 to 35 per cent moisture, is maintained at 70 to 80 for 10 to 15 minutes by gently steaming to gelatinize the starch granules.”
“This requires little effort when sugar-containing materials such as sugarcane are used; starchy materials need to be cooked to gelatinize the starch, which then must be hydrolyzed to sugars by enzymes.”
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