FOOD TECHNOLOGY

Detailed explanation-1: -At 8O°C the starch grains are so swollen that they start to burst and release starch molecules into the surrounding liquid. At boiling point 1OO°C the sauce completely thickens. The whole process is known as gelatinisation.

Detailed explanation-2: -Starch gelatinization is the disruption of molecular orderliness within the starch granule. It results in granular swelling, crystallite melting, loss of birefringence, viscosity development, and solubilization. A variety of analytical techniques have been employed to probe starch gelatinization.

Detailed explanation-3: -Once they’ve been exposed to liquid and dampened, starch granules are primed to swell more as additional liquid is added. As the proportion of liquid increases, the starch granules continue to absorb more liquid and swell in a process called “gelatinizing.” This mixture becomes a sauce (or thickened liquid).