What is the definition of Gelation in food?

Answer 1

Gelationisation is the combination of an ingredient combined with a flour source, also known as a Cereal. Different types of flours give you a different outcome towards what you are cooking.

Arrowroot -

Doesn't make your substance thick, it makes it very fine and thin.

It looks very musty and very translucent. Like icing on a cake.

Cornflower -

Makes your substance think but not very rich. It looks very milky and

pale. So, you wouldn't classify this as translucent. Also it just looks like a cloud.

Rice flour -

The greatest flour to make your substance very verythick. But also makes the food look grainy and looks abit like baby food. Or for a better image like mashed potato.

Plain flour -

Self-rasing or just Plain flour makes your substance a designated colour white. It will turn food lumpy and very grainy. So, not very thick but thick.

I've just boiled these flours with hot water over a stove.

So, the out may be different from actual foods.

So, pretty much, gelationisation is making food thicker and giving more detail and different texture.

Answer 2

Gelation is the process by which a liquid is converted to a gel. A gel is a liquid which has been suspended in a solid. An example of this is when you make jello.

Answer 3

Gelatinization occurs when liquid is thickened to form a gelatinous substance from granuales. This process involves water and heat which serve in breaking down starch molecules.

Answer 4

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