Starch usually needs to be gelatinized if gelation of a starch-thickened product is to occur.

Name: Starch usually needs to be gelatinized if gelation of a starch-thickened product is to occur.
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Quizplus · Accepted Answer

Gelatinization is the process where starch granules swell and absorb water when heated, which is necessary for the starch to act as a thickening agent and for gelation to occur in products like sauces, puddings, and fillings.

Starch Usually Needs to Be Gelatinized If Gelation of a Starch-Thickened