What thickening process occurs when starch grains are mixed with liquids and heated?

The correct answer is gelatinisation, which is a crucial process in cooking and food preparation. When starch grains are mixed with liquid and heated, the heat causes the starch granules to swell and absorb water. As the temperature rises, these granules eventually burst, releasing amylose and amylopectin into the liquid. This release thickens the mixture, transforming it into a gel-like consistency.

Gelatinisation is fundamental in creating sauces, soups, and puddings, providing the desired texture and viscosity. This process not only impacts the physical properties of the food but also its mouthfeel and overall sensory experience. Understanding gelatinisation helps in various culinary applications, such as ensuring the right thickness in gravies and custards, which is essential for achieving the expected results in food preparation.

The other processes mentioned differ significantly in their function and outcome. Coagulation involves the transformation of proteins from a liquid to a solid state, typically through the application of heat or acid. Emulsification refers to mixing two immiscible liquids, such as oil and water, often stabilized by emulsifiers to create a uniform mixture. Binding, on the other hand, involves combining different ingredients together, often using a binding agent to hold them in place, and does not