Starch Gelatinization

Starch gelatinization is a process that occurs when starch particles, found in foods like potatoes, rice, and bread, are heated in the presence of water. As the temperature rises, the heat causes the starch granules to absorb water and swell. This results in the disruption of their internal structure, making the mixture become thick and sticky. Gelatinization is essential in cooking and baking, as it helps give foods like sauces, puddings, and bread their desired texture and consistency. Once cooled, the thickened starch gel remains, providing stability and structure to the dish.