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gelatinisation

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process by which wetted and heated starch granules swell to form a gel. When starch and water are heated above approximately 60°C the granules burst, losing their crystalline structure, and the mixture thickens. Also called pasting. The amount of gelatinisation in a bakery product depends on the amount of water present and the baking conditions. It has important effects on product quality, aeration and staling.

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