{"id":4025,"date":"2025-03-20T09:38:38","date_gmt":"2025-03-20T09:38:38","guid":{"rendered":"https:\/\/www.molendum.com\/?p=4025"},"modified":"2025-03-20T09:40:09","modified_gmt":"2025-03-20T09:40:09","slug":"what-is-starch-gelatinisation","status":"publish","type":"post","link":"https:\/\/www.molendum.com\/en\/future-food-industry\/what-is-starch-gelatinisation\/","title":{"rendered":"What is starch gelatinisation?"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Surely, we have all heard of starch and its presence in the endosperm of cereal and legume grains, but what is it really? <\/p>\n\n\n\n

Starch is the main ingredient in flour, composed of glucose units<\/strong>, which, after undergoing a transformation process (chemical, enzymatic, or physical), acquires special functional characteristics. It is made up of two molecules: amylose and amylopectin. Amylose is a linear chain of glucose, while amylopectin has a branched structure. This composition gives it unique properties that are essential in various industrial processes.<\/p>\n\n\n\n

The starch granule in its native state, due to its original composition, is insoluble in water and requires a transformation process to ‘break it down’, allowing the contents (amylose and amylopectin) to bind with water molecules. When we heat a mixture of water and flour, the starch granules swell as internal pressure increases, to the point where this pressure becomes so high that the structure degrades, the granule breaks, and the material inside dissolves into the medium.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Starch gelatinisation process<\/h3>\n\n\n\n

This irreversible process of starch in the presence of heat (approx. 80\u00baC) and high amounts of water is known as gelatinisation<\/strong>. During the process, the viscosity of the mixture increases as the starch granules are cooked and reaches its maximum value when almost all the granules have ‘broken’. The gelatinisation temperature varies depending on the starch source and its amylose and amylopectin content. For example, corn starch usually gelatinises between 62\u00baC and 72\u00baC, while potato starch does so between 58\u00baC and 66\u00baC.<\/p>\n\n\n\n

Why is starch gelatinisation important in the food industry? <\/h5>\n\n\n\n

Gelatinisation is crucial because it transforms insoluble starch into a soluble form that can interact with water, affecting the texture, viscosity, and stability of food.<\/strong> This process is essential in the production of products such as bread<\/a>, pasta, sauces<\/a>, and extruded products<\/a>, where texture and consistency are key to the final product quality.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

What is extrusion and how is it related to starch gelatinisation? <\/h5>\n\n\n\n

One way to achieve starch cooking is through an extrusion process, in which pressure and temperature conditions are defined, and high shear forces are obtained. By applying thermal and mechanical energy, we can break down the starch structure and produce products that can absorb water at room temperature without the need for cooking. Extrusion is a processing technique that combines mixing, cooking, kneading, and shaping operations in a single step, enabling the creation of products with new textures and functionalities.<\/strong><\/p>\n\n\n\n

Advantages of extrusion in starch modification <\/h5>\n\n\n\n

Extrusion allows for obtaining pre-gelatinised starches that can absorb water at room temperature without requiring additional cooking. This is particularly useful in the preparation of instant products, such as soups and pur\u00e9es, where rapid rehydration is needed. Additionally, it improves the functional properties of starch, such as its water retention capacity and solubility, extending its use in various food applications.<\/p>\n\n\n\n

Industrial applications of starch gelatinisation <\/h3>\n\n\n\n

Molendum Ingredients, using its extrusion technology, is able to achieve this starch gelatinisation, offering products with distinctive functional characteristics<\/strong>. From our pre-gelatinised or pre-cooked flours, both capable of instant water absorption, to our texturized ingredients, which play a key role in the development of meat products as extenders. Our crunchy products also stand out, where the gelatinisation process is fundamental for their expansion and texture, resulting in crispy and airy coatings.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

Starch gelatinisation is an essential process in the food industry that directly influences the quality and functionality of many products.<\/strong> Understanding this phenomenon and the associated technologies, such as extrusion, enables innovation and improvement in the characteristics of the foods we consume daily.<\/p>\n","protected":false},"excerpt":{"rendered":"

Surely, we have all heard of starch and its presence in the endosperm of cereal and legume grains, but what is it really? Starch is the main ingredient in flour, […]<\/p>\n

Read More… from What is starch gelatinisation?<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[114],"tags":[],"class_list":["post-4025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-future-food-industry"],"yoast_head":"\nWhat is starch gelatinisation?<\/title>\n<meta name=\"description\" content=\"Surely, we have all heard of starch and its presence in the endosperm of cereal and legume grains, but what is it really?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.molendum.com\/en\/future-food-industry\/what-is-starch-gelatinisation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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