What is gelatinisation and its examples?

Gelatinisation is the process where starch granules absorb water and swell when heated, leading to the thickening of a mixture. This transformation occurs when the heat disrupts the granules' crystalline structure, causing them to release amylose and amylopectin, which then form a gel-like consistency. Common examples include the thickening of sauces, puddings, and gravies, as well as the process of making rice or pasta, where water is absorbed and starches swell to create the desired texture.