All sections in this chapter. So three more pages need to be made by you. 1.1: Viscosity 1.2: Thickening Agents 1.3: Types of Thickening Agents 1.4: Coagulation Coagulation is deﬁned as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. Coagulation often begins around 38°C (100°F), and the process is complete between 71°C and 82°C (160°F and 180°F). Within the baking process, the natural structures of the ingredients are altered irreversibly by a series of physical, chemical, and biochemical interactions. 1.5: Gelatinization 1.6: Crystallization 1.7: Non-traditional thickeners 1.8: Sauces 1.9: Low-temperature and sous-vide Thumbnail: Lime Jell-O. (CC BY 2.0; Gisela Francisco).