Gelatinization Temperature

Gelatinization temperature is the specific temperature at which starch granules in foods like rice, potatoes, or corn begin to absorb water and swell during cooking. As heat increases, the granules swell and soften, transforming the mixture from firm to a more jelly-like consistency. This process is crucial for achieving desired textures in cooked foods, affecting their thickness and mouthfeel. The gelatinization temperature varies depending on the type of starch but generally occurs between 60°C and 85°C. Understanding this temperature helps in controlling cooking times and achieving optimal product quality in culinary and food processing applications.