BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Starch gelatinization is the process where starch and water are subjected to heat, causing the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture.

Detailed explanation-2: -Recap: the process of gelatinisation occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening. [Note that gelatinisation is different from gelation which is the removal of heat, such as ice cream is set when it is frozen.]

Detailed explanation-3: -Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon.

Detailed explanation-4: -Food starches are added to thicken or stabilize products such as puddings, soups, sauces, pie fillings, salad dressings and many others. Modified versions of starch are also frequently used in foods that have a low pH or can not be heated.

Detailed explanation-5: -The most common examples of starch gelatinization are found in sauce and pasta preparations and baked goods. In sauces, starches are added to liquids, usually while heating. The starch will absorb liquid and swell, resulting in the liquid becoming thicker. The type of starch determines the final product.