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Starch Gelatinisation
Starch is insoluble in cold water but in warm water it swells until its gelatinization temperature begins to lose its structure and leaches out its 8constituents. This act of converting into a substance like jelly is called gelatinization.
Gelatinization is a phenomenon which takes place in the presence of heat and moisture. Cooking the starch to 1000 C disrupts H-bonding and causes swelling of the granule and solubilization of the constituent starch polymers. The suspension increases in viscosity, becomes less opaque and eventually forms a paste. This process is referred to as gelatinization. During gelatinisation, water is absorbed and as a result, the starch granule swells irreversibly to several times of its size.
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