Starch gelatinization
Process of breaking down the intermolecular bonds of starch by water / From Wikipedia, the free encyclopedia
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Not to be confused with gelatin, which consists of protein instead of starch.
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.