What is Starch Gelatinization? | Knead to Know Basis | BAKERpedia

Starch gelatinization is the irreversible loss of the molecular order of starch granules. It is considered a glass transition from an ordered initial state to a disordered final state, usually resembling a “melting” process, that requires water and heat. In the cooking or baking process, it’s the stage where starch granules swell and absorb water, becoming functional. Find out what you need to know about starch gelatinization in this video!

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