Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules 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 a plasticizer.
The pre-gelatinization process provides the ability to form cold gel for native and/or modified starches. Thus, these starches provide products with viscosity without the need for cooking or high temperatures, which means that the food manufacturer does not need to precook the starch. Pre-gelatinized starches retain most of the functional properties and viscosity of the original base material.
