Gelatinisaatiota

Gelatinisaatio is a Finnish term referring to the process of gelatinization. This is a physical change that occurs when starch granules absorb water and swell, leading to a thickening of the liquid in which they are suspended. The process typically involves heating. As the temperature increases, the starch granules reach their gelatinization temperature, at which point they rupture and release amylose and amylopectin molecules into the surrounding water. These molecules then hydrate and form a network that traps water, resulting in the characteristic thickening and often a change in clarity of the mixture.

Gelatinization is a crucial step in many cooking and food processing applications. It is fundamental to the formation of sauces, gravies, puddings, and the texture of cooked pasta and bread. The specific temperature at which gelatinization occurs varies depending on the type of starch. For example, corn starch gelatinizes at a lower temperature than potato starch. Factors such as the presence of sugar or acid can also influence the gelatinization temperature and the extent of the process. Beyond the culinary world, gelatinization also plays a role in industrial processes, such as in the papermaking industry for sizing paper.