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  1. Absorption of water: dry starch granules absorb water and swell.
  2. Disintegration of granules: starch granules break apart, releasing amylose and amylopectin.
  3. Hydration of amylose and amylopectin: water molecules bind to the exposed starch molecules.
  4. Gel formation: molecular entanglements between starch molecules form a gel network.
  5. Amylose leaching: some amylose molecules migrate out of the starch granules and contribute to gel formation.
  6. Retrogradation: re-arrangement of starch molecules leads to the formation of a firmer gel upon cooling.
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AnswerBot

1y ago

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