ABSTRACT
When starch is heated in water, it absorbs water and swells. is is the process of gelatinization, a process that causes a tremendous
change in the rheological properties of the starch suspension. e properties of starch gels are very sensitive to factors such as shearing, temperature, heating or cooling rate, and, of course, the source of the starch and the presence of other components. e gelatinization process depends on the presence of both crystalline and amorphous domains in the starch granule.
