gelatinization
Starch absorbs water
Gelatinization is the process by which starch granules absorb water and swell when heated, transforming from a granular structure into a viscous gel.
This is what thickens sauces, gravies, and puddings: The gelatinization of the cornstarch gave the filling its smooth texture.
The term also applies to similar transformations in other materials.
Linear glucose chain
- granuleTiny solid fragment
- swellingAbnormal tissue enlargement
- hydrationBodily fluid replenishment
- viscosityFluid's flow resistance
gelation · retrogradation · pasting · solubilization · endothermic · enthalpy · hydrothermal · molecular
Cooked fat-flour paste
- bechamelMilk-thickened roux sauce
- sauceLiquid food accompaniment
- gravyThickened meat drippings
- custardCooked egg-milk mixture
slurry · cornstarch · thickener · simmer · whisk · stirring · saucepan · consistency
Thick and slow-flowing
- thickenedMade more dense
- smoothWithout roughness or difficulty
- glossySmooth and shiny
- translucentPermitting diffused light passage
gummy · silky · creamy · jellylike · elastic · cohesive · spreadable · pourable
amylose
Linear glucose chain
viscosity · gelation · retrogradation · pasting · solubilization · endothermic · enthalpy · hydrothermal · molecular · cross-linking
roux
Cooked fat-flour paste
custard · slurry · cornstarch · thickener · simmer · whisk · stirring · saucepan · consistency · flour
viscous
Thick and slow-flowing
translucent · gummy · silky · creamy · jellylike · elastic · cohesive · spreadable · pourable · set
bread
Leavened flour product
staling · proofing · softness · shelf-life · retrogradation
gelatinizationretrogradation
Movement in reverse direction
recrystallization · staling · setback · liquefaction · crystallization
gelatin, gelatinous, gelatine, gelatins, gelatinize, jellifying, gelatines, gelatinously, gelatinized