Starch gelatinization

In the most basic language, the process of breaking down the bonds of starch molecules in the presence of water and heat allowing the hydrogen bonding sites (the hydroxy hydrogen and oxygen) to engage more water. This dissolves the starch granules in water.

• The gelatinization temperature of starch depends upon plant type, amount of water present, pH types and concentration of salts, sugars, fats and proteins.

• some types of unmodified native strach start swelling at 55°c and other types at 85°c.

• Gelatinization improves the availability of starch for amylase hydrolysis.

• Gelatinization of starch is used constantly in cooking to make starch digestible or to thicken, bind water in faux, sauce and soup.

I hope this helps you 😊