Question

The temperature at which the granules begin to swell rapidly and lose birefringence is called

• A. Oxidation
• B. Reduction
• C. Gelatinization
• D. Freezing

Hint:

Starch + Heat + Water = Swelling and Thickening. This process is called gelatinization. It's what happens when you make gravy, cook rice, or bake a cake.

Answer 1

The Correct Option is C

Step 1: Examine the phenomenon. The question details the behavior of starch granules when heated in water: they expand and lose their crystalline structure (birefringence).
Step 2: Identify the matching scientific term. The described process is gelatinization, the irreversible swelling of starch granules in heated water, resulting in increased viscosity and gel formation upon cooling. Oxidation and reduction are chemical reactions, while freezing is a phase change; neither accurately describes this process.