During gelatinization, which structure swells and absorbs water, causing thickening?

During gelatinization, which structure swells and absorbs water, causing thickening?

• A. Starch granules
• B. Water
• C. Proteins
• D. Fats

Answer: (A)

Gelatinization happens when starch granules take up water as they’re heated in a moist environment. The heat loosens the granules’ internal structure, water rushes in, and the granules swell. As they swell, amylose and amylopectin leak into the surrounding liquid, creating a network that traps more water and increases the mixture’s viscosity. That swelling and water absorption by the starch granules is what thickens the sauce or pudding. Water, proteins, and fats don’t undergo this same swelling process to produce thickening.

Gelatinization happens when starch granules take up water as they’re heated in a moist environment. The heat loosens the granules’ internal structure, water rushes in, and the granules swell. As they swell, amylose and amylopectin leak into the surrounding liquid, creating a network that traps more water and increases the mixture’s viscosity. That swelling and water absorption by the starch granules is what thickens the sauce or pudding. Water, proteins, and fats don’t undergo this same swelling process to produce thickening.