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: -When starch is heated with water, the starch granules swell and burst, causing them to break down and release the glucose molecules into the water. Consequently, the starch molecules interact with more water, increasing the randomness of the solution. This process is known as gelatinization.

Detailed explanation-3: -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-4: -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.