Everything about Starch Gelatinization totally explained
Starch gelatinization is a process that breaks down the intermolecular bonds of
starch molecules in the presence of
water and temperature and allows the
hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions don't allow water entry. Heat causes such regions to be diffused, so that the chains begin to separate into an
amorphous form. This process is used in cooking to make roux sauce, custard, or
popcorn.
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