Definition, Betydelse & Anagram | Engelska ordet STARCHES

Definition av STARCHES

1. böjningsform av starch

Exempel på hur man kan använda STARCHES i en mening

• Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used.
• Photosynthetic organisms store the chemical energy so produced within intracellular organic compounds (compounds containing carbon) like sugars, glycogen, cellulose and starches.
• Meanwhile, Western foods which are rich in fat, salt, sugar, and refined starches are also imported into countries.
• In 1827, he proposed the classification of substances in food into sugars and starches, oily bodies, and albumen, which would later become known as carbohydrates, fats, and proteins.
• Each parotid is wrapped around the mandibular ramus, and secretes serous saliva through the parotid duct into the mouth, to facilitate mastication and swallowing and to begin the digestion of starches.
• Fruits and flowers are the most common structures for the biosynthesis of carotenoids, although other reactions occur there as well including the synthesis of sugars, starches, lipids, aromatic compounds, vitamins, and hormones.
• Besides wheat, other vegetables also are processed into flours and starches from which pastes can be made: characteristics, such as strength and reversibility, vary with the plant species; manufacturer's processing; and the recipe of the end-user.
• Apart from the sourdough preparation, the loaves must not be leavened for too long, or else the taste can become excessively sour, with the relatively pungent acetic acid taking the lead over milder-tasting lactic acid, and enzymes can cause the gluten (protein structure) and starches to degrade and collapse, creating cavities or dense lumps inside the bread or even causing it to shrink during or after baking.
• Polysaccharides and their derivatives: starches, cellulose or modified cellulose such as microcrystalline cellulose and cellulose ethers such as hydroxypropyl cellulose (HPC);.
• cerevisiae armed with a glucoamylase from Rhizopus oryzae have been used to break down starches in the production of ethanol.
• Pullulanase can be used to convert starches in grains into fermentable sugars, which yeast can use to produce alcohol during fermentation.
• Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached.
• CSPI took particular issue with the modified starches, excessive sugar and salt additions, and presence of nitrates in baby food products.
• tapioca flour, lactose, sucrose, microcrystalline cellulose, polyvinylpyrrolidone and various starches are also used in pharmacology in making tablets.
• In biochemistry, differences between the isotopomers of biochemicals such as starches is of practical importance in archaeology.
• Traditionally, the recipe includes meat, vegetables like carrots, cabbage, cauliflower, or pumpkin, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot.
• The starch in pseudocereals has small granules and low amylose content (except for buckwheat), which gives it similar properties to waxy-type cereal starches.
• Instead, the addition of naturally acidic Lactobacillus "sourdough" cultures lowers bread pH, facilitating the growth of an acid-tolerant yeast strain, and helping gelatinize starches in the dough matrix.
• α-amylase breaks starch down into maltose and dextrin, by breaking down large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose.
• Apio, cornmeal, cassava, chickpeas, almond flour, rice, squash, sweet potatoes, taro, potatoes, yams, ripe breadfruit, and sweet plantains are some of the starches used.

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