GELATINISATION Flashcards
1
Q
What is GELATINISATION?
A
Moisture is absorbed by STARCH GRANULES when subject to HEAT
2
Q
What are the crucial TEMPERATURES?
A
- 60c = starch granules start to SWELL
- 80c = starch granules BREAK OPEN releasing AMYLOSE & AMYLOPECTIN
- 100c = Gelatinisation is complete
3
Q
What happens during COOLING?
A
- AMYLOSE molecules start to BOND with each other and the the branches of AMYLOPECTIN
- Causing them to UNITE as a solid mass.
4
Q
How will the AMYLOPECTIN content affect the mass?
A
- The more AMYLOPECTIN = the more translucent the mass will be
