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What effect does the addition of sugar, oil, and acid have on the gelatinization of starch?...

What effect does the addition of sugar, oil, and acid have on the gelatinization of starch? Why is this important for the food industry? Explain

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Answer #1

The addition of acid or sugar alters the gelatinisation process. Acids on one hand affect the final thickness of the starch while sugar will raise the temperature of gelatinisation. To prevent the moisture loss sugar solution is used .Considerable amount of moisture has to be present for the starch to absorb. Not enough moisture will result in a hard product where the gelatinization has not occurred.

The third factor that affects gelatinization is oil or fat . Fat minimize the formation of lumps.

Since  food industry capitalizes on the difference in functionality of amylose and amylopectin which are different starch molecules . One needs to know about the effects of various factors on gelatinisation

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