Starch gelatinization is a process

Starch gelatinization is a process of breaking down the intermolecular bonds of starchmolecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as aplasticizer.

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Pati gelatinization adalah proses memecah ikatan tensil starchmolecules hadapan air dan panas, sehingga hidrogen ikatan situs (hidroksil hidrogen dan oksigen) untuk terlibat lebih banyak air. Ini ireversibel larut granula Pati dalam air. Air bertindak sebagai aplasticizer.

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