1. Starch Gelatinization and Pasting, Gelation, and Uglification
Go to Slide Show mode and click to begin

2. Starch granules contain both linear amylose
and branched amylopectin.

3. Raw, uncooked starch granules
heated in water

4. Swelling is evident

5. Notice loss of amylose from the granules

6. Gelatinization and pasting are complete
Some granules have collapsed.
Gelatinization and pasting are complete

7. Gelation

8. Now we start to cool.

9. Notice areas of association. These are
called junction zones.

10. This picture is not yet complete as we haven’t
accounted for the water in the system.

11. water
This is a starch gel

12. Uglification

13. WATER This picture ignores swollen and collapsed granules.
Junction zones will naturally enlarge over time or
in response to processes such as freezing.

14. + WATER of SYNERESIS that has been squeezed out of the gel structure
The texture gets very ugly when this happens.