The increase in volume, viscosity, and translucency of starch granules when heated in a liquid is called

Name: The increase in volume, viscosity, and translucency of starch granules when heated in a liquid is called
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Quizplus · Accepted Answer

Gelatinization is the process where starch granules absorb water when heated, causing them to swell and increase in volume, viscosity, and translucibility. This is a key process in cooking and baking, where it contributes to the thickening and texture of various foods.

The Increase in Volume, Viscosity, and Translucency of Starch Granules