Gelatinization - what temp and how fast?

by Emmett Hines
(Houston TX)

In Food Facts you say "Beginning at 150 degrees, we see Gelatinization – when starches absorb water and expand..".

But in Crepes you say "Allow the mixture to rest a bit in the refrigerator...This resting process is important because it allows for gelatination of starches..."

Do different starches gelatinize at different temps or is 150 degrees simply where the process speeds up dramatically?


Chef Todd Says:
Starches will absorb liquids at any temperature. Just as water will evaporate at any temperature. Even ice cubes get smaller in your freezer due to the evaporation of moisture, and an ice cube is a long way from 212F.

You're right in your last statement. Flour will absorb liquid at any temperature, but will do so more quickly and make the chemical change to gelatinization beginning at 150F. Different liquids will effect the rate of absorbtion of the starches. Generally, highly acidic juices will slow starches. Some tropical fruits will prevent it altogether.

The key to your culinary journey is experimenting and finding the methods that you enjoy most, with the ingredients of your choosing, to create a presentation your are proud of. If not, try another way, but enjoy the journey.

Chef Todd.