FOOD TECHNOLOGY

Detailed explanation-1: -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-2: -Starch gelatinization occurs by granule swelling and crystalline structure loss in the presence of heat and water. It involves breaking of intermolecular hydrogen bonds into amylose and amylopectin, thus increasing starch digestibility.

Detailed explanation-3: -When starches are heated with liquid, they swell and will thicken. This is a key process in sauce making, it is known as gelatinisation. As a white sauce is heated, the starch grains soften, they absorb liquid & swell. The starch grains break open & thicken the liquid by releasing amylose.

Detailed explanation-4: -All starch granules swell when heated in the presence of water. This process requires the prior loss of at least some of the ordered structures within the native granule, and is often regarded as the final stage in the process of gelatinisation.