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The increase in volume, viscosity and translucency of starch granules when they are heated in a liquid is called

The increase in volume, viscosity and translucency of starch granules when they are heated in a liquid is called Correct Answer Gelatinization

The increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid is called Gelatinization.

Key Points

  • Starch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell. 
  • It is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water.

Additional Information

  • Starch retrogradation
    • It is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures.
  • Dextrinization
    • ​Dextrinization is the process involving the browning of starch foods when subjected to dry heat.
    • It is defined as the breakdown of starch into dextrins (disaccharides).
    • it is a non-enzymatic browning and chemical change that is easily digested as partial breakdown is complete.
  • Inversion
    • ​The moderate heat and weak acid on sucrose is to hydrolyze or 'invert' it by splitting the sucrose (a disaccharide) into dextrose and fructose (mono-saccharide);  

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