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Gelatinisation: Gelatinisation is a term given to the method used in cooking to thicken soups and sauces and in the making of pastry and popcorn. The following dishes display the application of Gelatinisation under two headings: # Sweet: Lemon Merigue Pie, Bnoffi Pie, Apple and Rice Pudding # savoury: Fisherman's Pie, Vegetable Soup, Quiche, Suasage Rolls, Curry, Lasagne, Cheese Souffle, Maccaroni Cheese, Chicken and Ham Pie.=== === if it starts as a liquid then becomes a soft solid that jiggles.... then you have found Jello... a product of gelatinisation.

Gelatinization (I'm in the US, hence the "z") is actually a term that applies to something that happens to any type of starch when it is cooked. The above example of "jello" is actually not gelatinization. Jello gels due to Gelatin which is a protein not a starch. It does seem strange the the word gelatinization applies to starch and not gelatin but that's the way it is.

Some other examples of food products that undergo gelatinization are gravy, roux, and anything that contains flour or starch and gets cooked with water.

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16y ago

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