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.
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