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GELATINISATION
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GELATINISATION
What is Gelatinisation?
DEFINITION
The process that starch goes through in order to absorb water or another liquid when heat is applied
WHAT IS THE AIM IF GELATINISATION?
Starch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture. The result of the reaction is a gel, which is used in sauces, puddings, creams and other food products, providing a pleasing texture.
A Bit of Chemistry...
A bit of chemistry...
Starch is a polar molecule, therefore being able to dissolve in water which is also polar (polar dissolves polar).
The hydrogens from the starch will create hydrogen bonds with the oxygens from the water molecules