What is another word for Gelatinization?
Pronunciation: [d͡ʒˌɛlɐtˌɪna͡ɪzˈe͡ɪʃən] (IPA) 
Gelatinization refers to the process of breaking down starch molecules by applying heat and moisture. Synonyms for gelatinization include the process of starch swelling, pasting, and cooking. Gelatinization is a critical process in food preparation as it is responsible for creating texture, thickening sauces, and giving food a desirable mouthfeel. Alternatives to gelatinization that serve similar purposes include the process of roux, which is a mixture of flour and fat that is cooked to create a thickening agent. Emulsification is another process used to create texture and thickening in food preparation. Overall, gelatinization is an essential process in food preparation that has several alternative processes used to achieve similar outcomes.
