What happens during the process of gelatinisation?

During gelatinisation, starch granules absorb liquid and swell when heated, leading to the release of starch molecules into the surrounding liquid. This process is crucial in cooking, especially in the thickening of sauces, gravies, and puddings. As the temperature increases, the granules continue to expand, and the water is trapped within them, thickening the mixture.

This differs significantly from other processes; for instance, fat melting and emulsifying relates to the stabilizing of mixtures but does not involve starch. Coagulation of proteins is a separate cooking process that involves the solidification of proteins when they are heated. The release of natural sugars from fruits, while relevant to fruit ripening and cooking, does not pertain to gelatinisation, which specifically involves starch behavior in the presence of heat and liquid.