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Starch Gelatinization and Pasting, Gelation, and UglificationGo to Slide Show mode and click to begin
Starch granules contain both linear amyloseand branched amylopectin.
Timeline You are here Turn heat on
Raw, uncooked starch granulesheated in water
Swelling is evident
Notice loss of amylose from the granules
Gelatinization and pasting are completeSome granules have collapsed. Gelatinization and pasting are complete
Timeline gelatinization You are here Turn heat off Start to cool
Now we start to cool.
Notice areas of association. These arecalled junction zones.
This picture is not yet complete as we haven’taccounted for the water in the system.
water This is a starch gel
Timeline gelatinization gelation You are here Ideal texture
WATER This picture ignores swollen and collapsed granules.Junction zones will naturally enlarge over time or in response to processes such as freezing.
+ WATER of SYNERESIS that has been squeezed out of the gel structureThe texture gets very ugly when this happens.
Timeline gelatinization gelation uglification You are hereUgly texture Syneresis
Click on slide to start movie; here to stop. Mix equal volumes of A and B by pouring back and forth into beakers three times. The reaction starts on.
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