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Why was gelatinisation invented?

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Anonymous

13y ago
Updated: 8/20/2019

Gelatinization was never invented, but occurs when starches are cooked.

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Wiki User

13y ago

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Does gelatinisation occur in pancakes?

Yes gelatinisation does occur in pancakes. Gelatinisation is when granules absorb water and swell. It is when starch grain mix in with a liquid and heat the starch. Pancakes have starch in them and therefore gelatinisation does occur.


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Gelatinisation occurs when starch granules absorb water and swell, leading to the breakdown of molecular structures and the release of starch molecules. This process typically takes place at temperatures between 60-80 degrees Celsius.


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Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid.Be care ful when things are 'gelatinising' , as touching it can easily burn your hand!!!(When the starch granules are heated to about 60degrees they start to swell. But gelatinisation is not complete until boiling point is reached. If heating is continued, the granules will swell to 5 times their normal size. This thickens the liquid.)Examples of gelatinisation; pancakes,rice smilies,steaks, lemon meruinge pie.Gelatinisation sauces ; white sauce, custard, strawberry sauce, egg custard.


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Gelatinisation is the process where starch granules absorb water and swell when heated, leading to the thickening of a mixture. This transformation occurs when the heat disrupts the granules' crystalline structure, causing them to release amylose and amylopectin, which then form a gel-like consistency. Common examples include the thickening of sauces, puddings, and gravies, as well as the process of making rice or pasta, where water is absorbed and starches swell to create the desired texture.


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