Food Preparation and Nutrition GCSE
Gelatinisation
What Gelatinisation means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Gelatinisation
The process where starch granules absorb liquid in the presence of heat, swell, and eventually burst to thicken a liquid.
Topics that use Gelatinisation
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Absorption
- Bioavailability and Nutrient Interaction
- Dextrinisation
- Diet-Related Health Conditions
- Dietary Requirements and Hydration
- Emulsification
- Energy Balance and Homeostasis
- Energy Balance and Metabolic Homeostasis
Using Gelatinisation in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
Practise Food Preparation and Nutrition questions
Create a free account to answer exam-style questions on this topic and get feedback on your answers.
Start free
All Food Preparation and Nutrition GCSE terms7 days Premium · Then free forever · No card, no charge