The role of starch granules in swelling, splitting and forming homogeneous paste solution in water at appropriate temperatures (different temperatures for starch from various sources, generally 60-80 C) is called gelatinization. The essence of gelatinization is that the hydrogen bonds between ordered and disordered starch molecules (crystalline and amorphous) in starch grains are broken and dispersed in wai hei hanga i nga rongoā colloidal .
