Description
Starch gelatinization is the thermal process where crystalline starch granules absorb water, swell, and lose crystallinity, forming a viscous gel.
Technical
During heating, water penetrates the granule, disrupting its crystalline structure. Amylose leaches out and interacts with amylopectin, increasing viscosity and forming a gel network. The extent of gelatinization depends on temperature, time, water-to-starch ratio, and shear.
Science
Primary Reaction
Starch granules absorb water, swell, lose crystallinity, and form a viscous gel network.
Sensory Profile
Aroma ()
warmmildcooked starchearthytoasted
Origin & History
Civilization
Japanese, Indian, Chinese
Era
Traditional