Gelatinization

Question 1

What are the three important processes related to starch?

Answer 1

Gelatinization, gelation, and retrogradation

Question 2

What does gelatinization do?

Answer 2

Contributes to viscosity of thickened foods and structure of baked and cooked foods

Question 3

When does gelatinization occur?

Answer 3

When starch granules are heated in water (they expand)

Question 4

What is imbibition?

Answer 4

Absorption of water to the point of swelling

Question 5

What breaks starch H bonds?

Answer 5

Heat

Question 6

What is the third step of gelatinization?

Answer 6

Hydrogen bonding between the water and amylose/amylopectin increases (Water becomes less available), making the
mixture thicker and more viscous (Swollen granules take up more space and the mixture thickens).

Question 7

Why does the starch mixture become a sol?

Answer 7

Because starch granules rupture and amylose and amylopectin leech out of them.

Question 8

What does “sol” mean?

Answer 8

Essentially a solid in a liquid

Question 9

What is the result of gelatinization?

Answer 9

Loss of crystallinity which means it becomes soft. This is irreversible

Question 10

List four factors which influence gelatinization

Answer 10

1. Temperature
2. Amount of water
3. Type of starch
4. Interfering agents

Question 11

What are some examples of gelatinization in food?

Answer 11

Pasta cooking, rice, oats, soups