Gelatinisation

Front

What is gelatinisation?

Back

The process where starch granules swell when cooked with liquid, burst open, and release starch, causing the liquid to thicken.

Front

Is starch a carbohydrate?

Back

True

Front

Which ingredient is commonly used to thicken sauces?

Back

Flour

Front

What is released when starch grains burst during cooking?

Back

Gel

Front

At what temperature do all starch granules swell and some burst?

Back

85 degrees Celsius

Front

What is the role of heat in gelatinisation?

Back

Heat causes starch granules to swell and eventually burst, leading to thickening.

Front

What happens to the viscosity of a liquid during gelatinisation?

Back

The viscosity increases as starch is released and thickens the liquid.

Front

What is the difference between gelatinisation and emulsification?

Back

Gelatinisation involves thickening liquids with starch, while emulsification involves mixing two immiscible liquids, like oil and water.

Front

What is a common example of gelatinisation in cooking?

Back

Making a sauce or pudding where flour or cornstarch is used to thicken the mixture.

Front

What is the significance of gelatinisation in food preparation?

Back

It enhances texture and consistency in sauces, soups, and desserts.