starch gelatinization and pasting gelation and uglification
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Starch Gelatinization and Pasting, Gelation, and Uglification. Go to Slide Show mode and click to begin. Starch granules contain both linear amylose and branched amylopectin . You are here Turn heat on. Timeline. Raw, uncooked starch granules heated in water. Swelling is evident.

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starch gelatinization and pasting gelation and uglification
Starch Gelatinization and Pasting, Gelation, and Uglification

Go to Slide Show mode and click to begin

slide7

Some granules have collapsed.

Gelatinization and pasting are complete

timeline8

You are here

Turn heat off

Start to cool

Timeline

gelatinization

slide12

This picture is not yet complete as we haven’t

accounted for the water in the system.

slide13

water

water

water

water

water

water

This is a starch gel

timeline14

gelatinization

You are here

Ideal texture

Timeline

gelation

slide16

WATER

This picture ignores swollen and collapsed

granules.

Junction zones will naturally enlarge over time or

in response to processes such as freezing.

slide17

WATER

+ WATER of SYNERESIS that has been

squeezed out of the gel structure

The texture gets very ugly when this happens.

timeline18

gelatinization

gelation

You are here

Ugly texture

Syneresis

Timeline

Retrogradation

uglification

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