Question

1. Describe the process of starch gel formation, according to a presently accepted theory.

Answer 1

Starch gel formation is a process of breaking bonds of starch molicules in boiled water with the help by heat.

Process starch gel formation.

1. During water boiling first absorbed in the space of starch granules, its called swelling process.

2. When than Water enters via amorphous regions into the amylopectin double helical structures. At perticular temperatures these crystalline regions do not allow water to enter and amylose chains begin to dissolve and separate amorphous form and crystalline structure decrease. Under the microscope starch losses it is birefringence.

3. Water penetration increase randomness in starch granules and causes swelling and amylose molecules leach in water and granules structure disintegrates.