What is the process called that thickens a mixture due to the swelling of starch grains upon heating?

The correct answer is gelatinisation, which refers to the process where starch grains absorb water and swell upon heating, leading to the thickening of mixtures. This occurs when starch is heated in a liquid, causing the granules to swell and eventually rupture, releasing the starch molecules into the liquid. As the temperature increases, these released starch molecules disperse and interact with the water, forming a thickened, viscous gel-like consistency.

This process is crucial in many cooking applications, particularly in sauces, soups, and gravies, where a desired thickness is achieved through the careful heating of starchy ingredients. Understanding gelatinisation is essential for achieving the right texture in various recipes requiring thickening.

The other processes listed are distinct and not related to the thickening of mixtures through starch. For instance, caramelization involves the browning of sugar through the application of heat, giving a rich flavor and color to foods but does not involve starch thickening. Emulsification is the process of mixing two immiscible liquids, such as oil and water, to create a stable mixture, and it has no connection to starch thickening either. Gelation, while related to gelling agents like gelatin, does not specifically refer to starch. Thus, gelatinisation is the