Effects of moist heat on starch?

When starch is heated in the presence of water, the starch granules absorb water and swell, causing them to burst and release their contents into the surrounding liquid. This process is known as gelatinization and results in the formation of a viscous, gel-like substance.

2. Increased solubility:

Moist heat increases the solubility of starch by breaking down the complex starch molecules into smaller, simpler sugars. This makes it easier for the body to digest and absorb starch, resulting in a higher glycemic index.

3. Reduced crystallinity:

Moist heat can reduce the crystallinity of starch, which means that the starch molecules become less ordered and more amorphous. This change in structure can affect the functional properties of starch, such as its thickening and gelling properties.

4. Retrogradation:

Retrogradation is a process that occurs when gelatinized starch is cooled, during which the starch molecules realign and form new, more ordered crystalline structures. This can result in the formation of a firmer gel and an increase in the starch's resistance to digestion, leading to a lower glycemic index.

5. Maillard reaction:

Moist heat can also promote the Maillard reaction between starch and other components in food, such as proteins and sugars. This reaction produces a range of compounds that can contribute to the development of flavor, color, and aroma. Examples include the browning of bread crust and the formation of caramel.