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Transcript

Gelatinisation

What Ingredients/Substances are needed for Gelatinisation?

Starch

e.g. Flour

Liquid

Separating Agent

e.g. Sugar

The Reaction that Occurs and the Changes that it Creates

Foods that are made using Gelatinisation

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.

Rice

Cakes

Macaroni Cheese

Quiche

Lemon Meringue Pie

What is Gelatinisation?

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.

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