Gelatinization

Gelatinization is the process where starch granules absorb water and swell, leading to a loss of their crystalline structure and a thickening or gelling effect in the presence of heat. This transformation alters the texture and viscosity of foods containing starch, playing a critical role in cooking and food processing. The temperature at which gelatinization occurs (the gelatinization temperature) varies depending on the starch source and water availability. Factors like sugar, fats, and acids also impact the gelatinization process.

Gelatinization meaning with examples

• When making gravy, the flour (containing starch) undergoes gelatinization as it absorbs hot liquid, resulting in a thickened sauce. The starch granules swell and burst, trapping water and creating the desired consistency. If the flour is not cooked adequately the granules will not gelatinize and may have a chalky taste.
• In the production of instant pudding, starch gelatinization is induced by adding hot milk or water. The rapid hydration and swelling of the starch granules create the characteristic thick texture of the pudding. Manufacturers choose the correct starch to create the perfect mouthfeel.
• Baking bread involves gelatinization of the starch present in flour. During baking, the heat causes the starch granules to absorb moisture from the dough, swell, and gelatinize, contributing to the bread's structure and crumb. The temperature must be hot enough.
• The gelatinization of rice during cooking is essential for its palatability. As rice is heated in water, the starch granules gelatinize, absorbing water and softening the rice grains. The extent of gelatinization affects the cooked rice texture, from fluffy to sticky.