Definition of gelatinization in US English:


(British gelatinisation)


  • See gelatinize

    • ‘The entire process is known as the gelatinisation of starch and is very important in cooking.’
    • ‘The gelatinization temperature is a temperature at which starch is gelatinized and maximum viscosity is observed.’
    • ‘The starch chains become swollen upon gelatinisation and can be attacked readily by hydrolytic enzymes, resulting in better digestibility of cooked starchy foods.’
    • ‘By definition, gelatinization is a phenomena which takes place in the presence of heat and moisture.’
    • ‘The calculation of the conductivity and the degree of starch gelatinization is outlined hereinafter.’