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e.g. Flour
e.g. Sugar
When a starch such as flour, cornflour or rice is dissolved in a liquid and then heated, it begins to swell and thicken. This is because the liquid softens the cell walls of the starch, causing them to burst. The starch inside the cell walls absorbs the liquid causing the starch to thicken and form a gel. The separating agent such as sugar, powdered milk, water or milk helps to keep the starch grains apart so they do not bunch together during this process.
Gelatinisation is a process that allows the hydrogen and oxygen to get more water by breaking down the starch molecules’ intermolecular bonds in the company of water and heat. It involves diffusing crystalline
regions, as they don’t allow water to enter, so that air and water can get into the product. For example, without gelatinisation a cake wouldn’t rise.