Starch Gelatinization
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High Quality Content by WIKIPEDIA articles! Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allow water entry. Heat causes such regions to be diffused, so that the chains begin to separate into an amorphous form. This process is used in cooking to make roux sauce, pastry, custard or popcorn.…mehr

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High Quality Content by WIKIPEDIA articles! Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allow water entry. Heat causes such regions to be diffused, so that the chains begin to separate into an amorphous form. This process is used in cooking to make roux sauce, pastry, custard or popcorn. Gelatinization is also known as the thickening of a liquid. The starch grains/flour granules absorb the liquid. When heated the grains/granules swelling and then burst, releasing starch into the liquid. The granules/grains swell to 30 times their original size.