BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Dry heat causes starch grains to swell, burst and absorb fats, e.g. pastry, popcorn.

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.

Detailed explanation-3: -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.

Detailed explanation-4: -Starches. 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-5: -2.2. 5 Mechanism of starch gelatinization. The mechanism of starch gelatinization, the break up of starch’s structure by heat and water treatment, has been studied for a long time. During gelatinization in excess water the granules swell, absorb water, lose crystallinity, and leach amylose.