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    Gelatinization

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    Gelatinization is the process by which starch granules swell and burst when heated in the presence of water. Starch is made up of two polymers, amylose and amylopectin. During gelatinization, heat breaks down the starch molecules, allowing them to absorb surrounding liquid. Eventually the granules burst, releasing amylose and amylopectin. Starch comes from plants and is a long-term energy storage. Common sources include grains like wheat and potatoes. Understanding gelatinization is important for cooking because it gives sauces, soups and other foods a creamy texture by allowing the starch to absorb liquid.

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    Gelatinization

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    api-338170616
    393 views9 pages
    Gelatinization is the process by which starch granules swell and burst when heated in the presence of water. Starch is made up of two polymers, amylose and amylopectin. During gelatinization, heat breaks down the starch molecules, allowing them to absorb surrounding liquid. Eventually the granules burst, releasing amylose and amylopectin. Starch comes from plants and is a long-term energy storage. Common sources include grains like wheat and potatoes. Understanding gelatinization is important for cooking because it gives sauces, soups and other foods a creamy texture by allowing the starch to absorb liquid.

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    Gelatinization is the process by which starch granules swell and burst when heated in the presence of water. Starch is made up of two polymers, amylose and amylopectin. During gelatinization, heat breaks down the starch molecules, allowing them to absorb surrounding liquid. Eventually the granules burst, releasing amylose and amylopectin. Starch comes from plants and is a long-term energy storage. Common sources include grains like wheat and potatoes. Understanding gelatinization is important for cooking because it gives sauces, soups and other foods a creamy texture by allowing the starch to absorb liquid.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    393 views9 pages

    Gelatinization

    Uploaded by

    api-338170616
    Gelatinization is the process by which starch granules swell and burst when heated in the presence of water. Starch is made up of two polymers, amylose and amylopectin. During gelatinization, heat breaks down the starch molecules, allowing them to absorb surrounding liquid. Eventually the granules burst, releasing amylose and amylopectin. Starch comes from plants and is a long-term energy storage. Common sources include grains like wheat and potatoes. Understanding gelatinization is important for cooking because it gives sauces, soups and other foods a creamy texture by allowing the starch to absorb liquid.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    GELATINIZA

    TION
    BY: AMANDA
    HERNANDEZ

    WHAT IS
    GELATINZATION?
    SCIENTIFIC DEFINITION:

    Gelatinization is the irreversible process in which


    starch granules swell and burst in the presence
    of heat and water.

    Amylose and amylopectin are what make up


    starch molecules.

    Heat breaks down the starch molecules allowing


    it to absorb the surrounding liquid.

    They eventually burst releasing amylose and


    amylopectin allowing even more liquid to be
    absorbed.

    WHAT IS A STARCH AND


    WHERE DOES IT COME
    FROM?
    Starch is highly abundant in nature.
    It is a long term energy storage in plants for extra glucose created
    during photosynthesis
    Common sources of food (native) starches include cereal grains such as
    wheat, barley, maize, and oats.
    It is also found in root vegetables like potatoes, cassava, & tapioca
    Different starches will form varied products once heat is applied and the
    gelatinization process begins.

    STARCH
    Starch is made up of both amylose and
    amylopectin

    Snake

    Ruler

    Tree Branches

    Arteries

    STAGES OF STARCH GELATINIZATION


    Raw starch
    granules in water

    After heating

    Amylose leaks out of


    starch granule

    AMLYOPECTIN

    AMYLOSE

    Some granules collapse


    Gel paste forms after cooling
    Gelatinization is complete

    STAGES OF STARCH GELATINIZATION


    Raw Starch Granule

    After Heat Is Applied

    As you can see the raw starch


    granule loses its circular shape and
    slightly starts to collapse around
    the edges.
    This occurs because the amylose
    has been removed from the starch
    granule and has seeped out into the
    surrounding liquid.

    AMLYOPECTIN
    AMYLOSE

    WHY IS THIS IMPORTANT FOR THE HOME COOK?


    Want a hearty soup, a nice thick sauce,
    or even a creamy custard?
    Understanding the importance of
    gelatinization can help out with all these
    products mentioned above
    Without gelatinization sauces would be
    weak and runny with no real structure
    It is also an important part of pastry and
    bread making

    REFERENCES
    Pytniemi, E. (2012, May 1). Starches &
    Applications - Organic Potato Starch. Retrieved
    October 20th, 2015.
    Wynants, E. (2014, March 2). Cooking With
    Chemistry: Gelatinization. Retrieved October
    20th, 2015.
    Gleeson, J. (2013, October 16). Starch
    Gelatinization - Science Meets Food. Retrieved
    October 21st, 2015.
    Scheule, B., & Benin, M. (2015). Food
    Composition. In Introductory Foods (14th edition
    ed., p. 128). Upper Sadle River, New Jersey:
    Pearson.
    Forte, D. (2011, February 11). The Role of
    Ingredients in Extrusion Processing. Retrieved
    October 20th, 2015.

    THANK YOU

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