What is gelatinization in cooking?

What is gelatinization in cooking?

Starch gelatinization is the irreversible loss of the molecular order of starch granules (crystallinity). In the cooking or baking process, it’s the stage where starch granules swell and absorb water, becoming functional.

What do you mean by gelatinisation?

Definition of gelatinization : the process of converting into a gelatinous form or into a jelly.

How does custard gelatinisation occur?

These two processes work alongside each other to produce a very thick and rich custard that remains malleable when it is cold. The cornflour and flour, both starches, are responsible for the gelatinisation when the hot milk bursts the starch and causes it to thicken. This happens at a high temperature, nearly boiling.

How dextrin is formed?

Dextrins are formed through acid modification of a dry powder. Dextrins are more completely hydrolyzed products than fluidity starches. Hydrochloric acid is favored, but sulfuric and orthophosphoric acids are also used. Dextrins are used where dispersions or sols having high solids are desired.

What is viscosity in starch?

Starch viscosity refers to its thickness, or resistance to shear, agitation or flow. Measuring the viscosity of starches and foods gives a direct assessment of their processability in terms of pumping and mixing.

How do you make gelatinization?


  1. Melt margarine in saucepan.
  2. Stir in flour and cook over heat for about 1 minute. This mixture is called a roux.
  3. Add milk all at once and stir continuously over heat until mixture boils and thickens.

What does Dextrinisation mean in food?

During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin. Producing dextrin therefore results in a change in colour of food to golden brown. This is the process called dextrinization.

Is amylopectin a branch?

Amylopectin is a highly-branched molecule, consisting of three types of branch chains. A-chains are those linked to other chains (B- or C-) by their reducing ends through α-D-(1→6) linkages, but they are not branched themselves.