Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.

2022年6月26日 · Undamaged or uncooked, starch granules are insoluble in water, but can imbibe water reversibly. In the presence of water and heat, starch undergoes gelatinization, a process responsible for the thickening of food systems.

2024年7月9日 · At its core, gelatinization is the process in which starch granules, found abundantly in grains, legumes and vegetables, absorb liquid and swell. This swelling leads to the release of starch molecules, which interact and create a thickened, gel-like substance.

Starch gelatinization is a stage in the cooking or baking process where the starch granule swells and absorbs water, becoming functional.

The meaning of GELATINIZATION is the process of converting into a gelatinous form or into a jelly.

2021年3月9日 · Starch’s ability to gelatinize is used extensively in cooking: in breads, where, as a major component of flour, it forms its tender structure, and in puddings, where it imparts a creamy texture and loose structure.

2022年5月10日 · Gelatin is a water-soluble protein extracted from animal tissue and used as a gelling agent, a thickener, an emulsifier, a whipping agent, a stabilizer, and a substance that imparts a smooth mouth feel to foods. It is thermo-reversible, meaning the setting properties or action can be reversed by heating.

Starch is a complex polysaccharide that solubilizes or gelatinizes in warm water by forming a thick paste. Thus, it exhibits a unique property of gelatinization, and the factors like water content, temperature, pH, sugar etc., may influence the gelatinization process.

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Starch gelatinization is an endothermic process that corresponds to the loss of starch crystallinity in the starch granules under particular heat and moisture conditions. During thermal treatment, starch granules imbibe water and swell considerably, resulting in …