Describe the effect of gelatinisation on starch - Leaving Cert Home Economics - Question 2 - 2017

When starch is mixed with water and heated, it undergoes a process known as gelatinisation. This involves the rupture of starch granules, allowing them to absorb water. As the granules swell, they thicken the mixture, resulting in a change from a liquid to a more viscous form. This thicken mixture is often described as a sol or colloidal solution, which is commonly utilized in various food preparations.