Question

In the three stages that starches go through in cooking, name the first stage and what it does.

a) Gelatinization - Breaks down starch granules.
b) Clarifying - Activates starch molecules.
c) Dispersing - Mixes starch with cold liquid.
d) Heating - Solidifies starch structure.

Answer 1

The first stage of cooking starches is gelatinization, where heat and water cause starch granules to swell and rupture, releasing amylose and amylopectin and changing the texture of food.

Step-by-step explanation:

The first stage of cooking starches is known as gelatinization. This process involves the breaking down of starch granules when they are heated in presence of water. During gelatinization, the granules absorb water and swell, leading to the rupture of the starch granules. This breakage allows the amylose and amylopectin chains within the starch to unravel and become more soluble in water. This is a critical phase in culinary processes as it affects the texture and viscosity of food. Gelatinization is not to be confused with the digestion process in the human body, where salivary and pancreatic amylases degrade starch into maltose and glucose units.