Final answer:
When starches gelatinize result absorbs water and swells, resulting in thickening and gelling
Step-by-step explanation:
Starch gelatinization is a process in which the starch granules absorb water and swell, resulting in the thickening and gelling of the starch. When starch is heated in the presence of water, the hydrogen bonds between the glucose chains in the starch break, allowing water molecules to penetrate the starch granules. As a result, the granules swell and the starch mixture thickens, forming a viscous gel-like consistency.
Gelatinization is commonly observed when cooking starchy foods like rice, pasta, and potatoes. When heated, the starch in these foods absorbs water, causing them to soften and become more tender. Additionally, gelatinization is a key process in the production of various food products, such as sauces, puddings, and custards, as it helps create a smooth and thick texture. Therefore starch gelatinization is a process where starch absorbs water and swells, resulting in thickening and gelling. This process is observed when cooking starchy foods and is used in various food products for texture.