Food Preparation and Nutrition GCSE
Gelatinization
What Gelatinization means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Gelatinization
The process where starch granules absorb liquid, swell, and burst when heated, thickening a liquid.
Topics that use Gelatinization
- Food science (AQA GCSE)
Related terms
- Biological Fermentation
- Carbohydrate Transformations
- Chemical Leavening Mechanisms
- Chemical Stability and Food Safety
- Denaturation
- Functional and Chemical Transformations
- Functional Chemical Properties
- Functional Properties and Molecular Transformation
Using Gelatinization 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.
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