I'm not sure exactly what you are looking for, but gelatinization, is when you change something from it's original form with heat, moisture or pressure.
If you cooked down a pan of pitted cherries, you would go from a solid mass, to a mostly liquid mass and finally onto a semi-solid mass. The heat constantly changes the form of what you are cooking down. The heat changes the natural pectin in the cherries to becoming something they were not originally.
From Wikipedia:
Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allow water entry. Heat causes such regions to be diffused, so that the chains begin to separate into an amorphous form. This process is used in cooking to make roux sauce, pastry, custard or popcorn.
Gelatinization is also known as the thickening of a liquid.
The starch grains/flour granules absorb the liquid.
When heated the grains/granules swelling and then burst, releasing starch into the liquid.
The granules/grains swell to 30 times their original size (swelling power, peak viscosity).
Prolonged heating and/or pressure and stirring is needed to completely dissolve the rest fragments of starch granules. The viscosity will reduce and rheology-texture of the solution will change.
Answers
July 21, 2010
I'm not sure exactly what you are looking for, but gelatinization, is when you change something from it's original form with heat, moisture or pressure.
If you cooked down a pan of pitted cherries, you would go from a solid mass, to a mostly liquid mass and finally onto a semi-solid mass. The heat constantly changes the form of what you are cooking down. The heat changes the natural pectin in the cherries to becoming something they were not originally.
From Wikipedia:
Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allow water entry. Heat causes such regions to be diffused, so that the chains begin to separate into an amorphous form. This process is used in cooking to make roux sauce, pastry, custard or popcorn.
Gelatinization is also known as the thickening of a liquid.
The starch grains/flour granules absorb the liquid.
When heated the grains/granules swelling and then burst, releasing starch into the liquid.
The granules/grains swell to 30 times their original size (swelling power, peak viscosity).
Prolonged heating and/or pressure and stirring is needed to completely dissolve the rest fragments of starch granules. The viscosity will reduce and rheology-texture of the solution will change.