Gelatinisation, gelation and retrogradation

What this note covers

1. Starch structure: the foundation for understanding functional properties
2. Gelatinisation: the mechanism of water absorption and granule swelling
3. Factors affecting gelatinisation: temperature, water ratio, acid and sugar concentration
4. Gelation: network formation and setting on cooling
5. Retrogradation: molecular recrystallisation and its food quality implications
6. Application in sauce, custard and gel production
7. Modified starches and retrogradation control in the food industry

7 sections · 14 key terms & formulas · 6 common mistakes