Starch Gelatinization and Pasting, Gelation, and Uglification

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Starch Gelatinization and Pasting, Gelation, and
Uglification
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Starch granules contain both linear amylose and
branched amylopectin.
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Timeline
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Raw, uncooked starch granules heated in water
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Swelling is evident
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Notice loss of amylose from the granules
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Gelatinization and pasting are complete
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Timeline
gelatinization
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Gelation
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Now we start to cool.
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This picture is not yet complete as we havent
accounted for the water in the system.
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This is a starch gel
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Timeline
gelation
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Uglification
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WATER
This picture ignores swollen and
collapsed granules.
Junction zones will naturally enlarge over time
or in response to processes such as freezing.
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WATER
WATER of SYNERESIS that has been squeezed out
of the gel structure
The texture gets very ugly when this happens.
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Timeline
uglification