{"id":13706,"date":"2022-06-26T15:20:53","date_gmt":"2022-06-26T07:20:53","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=13706"},"modified":"2023-05-12T05:18:06","modified_gmt":"2023-05-11T21:18:06","slug":"starch-gelatinization-what-is-it","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-chemistry\/starch-gelatinization-what-is-it\/","title":{"rendered":"Starch Gelatinization: What Is It?"},"content":{"rendered":"\n
\"Starch
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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. The elevated temperature of water allows it to penetrate the starch granules, swelling them until they are fully gelatinized (hydrated). There is also a loss in granular and molecular order within the starch granule. The visible loss in order is characterized by loss of crystallinity and birefringence, and granule swelling. <\/gwmw><\/p>\n\n\n\n

The swelling of granules results in thickening and the increase in viscosity (resistance to flow) of the liquid. Starches are found in a granular crystalline form, which consists of the polymers amylose and amylopectin. The former assists in gel forming while the latter provides the viscosity. <\/p>\n\n\n\n

Starch gelatinization has various applications\u2014most common are in pastas, sauces, and baked products. <\/p>\n\n\n\n

In order to manage the texture of foods, they are mostly employed to absorb water and produce viscous fluids, pastes, and gels. The degree of starch gelatinization affects a variety of product characteristics, such as texture, storage stability, and rate of digestion. In pie crusts and low moisture cookies and pie crusts, up to 90% of the starch in the product is not gelatinized. Whereas producing baked products like white bread and angel food cake may include gelatinization of up to 96% of the starch.<\/gwmw><\/gwmw><\/p>\n\n\n\n

Let’s further discuss.<\/p>\n\n\n\n

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Table of Contents<\/p>\n