Starch gelatinization - Wikipedia
网页Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.
1.5: Gelatinization - Chemistry LibreTexts
网页2022年5月10日 · The most common examples of starch gelatinization are found in sauce and pasta preparations and baked goods. In sauces, starches are added to liquids, usually while heating. The starch will absorb liquid and swell, resulting in the liquid becoming thicker. The type of starch determines the final product.
Starch Gelatinization - an overview | ScienceDirect Topics
网页Starch gelatinization is an endothermic process that corresponds to the loss of starch crystallinity in the starch granules under particular heat and moisture conditions. During thermal treatment, starch granules imbibe water and swell considerably, resulting in gelatinization at around 60–80 °C.
Gelatinization - an overview | ScienceDirect Topics
网页Gelatinization is the process in which starch is heated above a critical temperature with enough water to cause an irreversible phase transition. From: Computational and Structural Biotechnology Journal, 2023. About this page. Add to Mendeley. Set alert. Chapters and Articles. You might find these chapters and articles relevant to this topic.
Recent progress in understanding starch gelatinization - An …
网页2022年10月1日 · Abstract. Starch gelatinization is a crucial process in determining both texture and nutrition properties of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling has been recently developed for understanding starch gelatinization under both limited and excessive water content.
Starch Gelatinization | Baking Processes - BAKERpedia
网页Starch gelatinization is a stage in the cooking or baking process where the starch granule swells and absorbs water, becoming functional. It is the irreversible loss of the molecular order of starch granules (crystallinity).
New insights into gelatinization mechanisms of cereal endosperm ...
网页2018年2月14日 · When an aqueous suspension of starch granules is heated above a certain temperature, the granules undergo an irreversible order-disorder transition known as gelatinization. Despite extensive ...
Starch Gelatinization and Modification | SpringerLink
网页Gelatinization is defined as the irreversible structural transformation of a starch granule during thermal treatment in presence of water. When starch is heated in presence of water, interactions between amylose and amylopectin alter the structure of starch.
Starch gelatinization and its complexity for analysis
网页2014年9月18日 · The term “gelatinization” of starch generally describes an irreversible structural change observable on all product design scales ranging from micro to macro level.
Starch gelatinization - PubMed
网页Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers-in-solution, known as gelatinization.