淀粉糊化(Gelatinization)是指淀粉在受热超过糊化温度时吸水膨胀，淀粉分子间键破裂，淀粉分子产生水化作用所致。温度越高，糊化度越高。
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模糊化 Fuzzification ; Blur ; Fuzzifier
糊化淀粉 gelatinized starch ; paste starch ; paste granule ; Gelatinizing starch
解模糊化 Defuzzication ; Defuzzifier ; De-fuzziness
糊化温度 gelatinization point ; gelatinization temperature ; pasting temperature ; PasteTemperature
糊化锅 Rice Cooker
模糊化接口 Fuzzy interface ; Fuzzification ; Fuzzification Interface
糊化特性 pasting properties ; gelatinization properties ; pasting property
模糊化处理 Fuzzing
An example on rice gelatinization temperature, represented by alkali spreading value and abbreviated to ASV, demonstrates the analyzing procedure.
以稻米胚乳的糊化温度（以碱扩散值表示，简记为ASV）为例演示了分析程序。
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预糊化淀粉的应用食品工业：食品增稠剂和稳定剂，儿童营养食品的辅料。
Two, pre pasting starch application of food industry: food thickening agent and stabilizer, children's nutritional food accessories.
预糊化淀粉在饲料上的应用经糊化后的淀粉变性淀粉在鱼、虾饲料中的应用。
Application of modified starch in feed for the application of modified starch in fish and shrimp.
预糊化淀粉是在传统淀粉简单加工的基础上得到的，那么这两者有什么差别呢？
The pre gelatinized starch is obtained on the basis of the simple processing of the traditional starch, then what is the difference between them?
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