What best describes the term 'gelatinization' in food preparation?

Gelatinization refers to the process in which starch granules absorb liquid and swell when heated, leading to thickening of the mixture. This transformation occurs at a specific temperature range, typically between 140°F and 194°F (60°C to 90°C), depending on the type of starch. As starch granules escape their crystalline structure and absorb water, they swell and lose their granular shape, creating a viscous gel when cooled.

This thickening process is fundamental in the preparation of numerous culinary items, such as sauces, puddings, and gravies. Once the starch is fully gelatinized, it provides a stable structure that can trap liquids, contributing to the desired texture and mouthfeel of the food product.

The other options represent different processes that do not accurately describe gelatinization. For example, the solidification of proteins relates more to coagulation, which occurs with the application of heat or acid rather than starch. The addition of gelatin to liquids refers specifically to the use of gelatin as a thickening or gelling agent, which is a distinct process from gelatinization involving heat and starch. Emulsification describes the mixing of fat and water into a stable mixture, which is unrelated to gelatinization.