Gelatinisation

Gelatinisation
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  • Gelatinisation
  • This is Archie He is a starchy molecule :)
  • He is useful for making sauces, but can also be found in custards, or foods like pasta or rice
  • When starch granules are first mixed with liquid,they become suspended in it. If you don't stir quickly, the starch molecules will sink to the bottom
  • OH NOOOO!
  • When th granules are heated, the bonds between the starch molecules start to break, and the granules swell in size and soften
  • Archie is absorbing the liquid
  • Between 62 and 80 degrees, the starch granules burst open and release their starch to the liquid
  • Archie drank too much water!!
  • 80
  • 60
  • The release of starch causes the liquid to thicken :)
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