Gelatinisation
The Science of Gelatinisation
Gelatinisation is the thickening of a starch caused by the presence of heat and water. The starch in the process swells as it becomes exposed to the heat and water. After a while, the starch particles burst as it reaches it swelled peak and this causes the mixture to become thicker. In this process, water is dissolved in this process.
Recipes
White Sauce and Pasta
Ingredients:
The white sauce used on the pasta has used gelatinisation. The starch particles swell causing the sauce to become thicker as it becomes heated. This causes the pasta and sauce to become more creamy and tasteful.
Evaluation:
A basic white sauce is an excellent base for a variety of pasta dishes. It is also a lower fat alternative to cream base sauces, yet has a similar flavour. With its amazing taste, it is able to combine perfectly with all the other pasta ingredients and the other side ingredients that can be added. The sauce can not become creamy and thick if there is no gelatinisation.
- 1 T ( Tablespoon ) margarine or butter
- 1 T plain flour
- 1 cup of milk
- ½ cup of cheese
- 100 g of pasta
- Melt margarine in saucepan.
- Stir in flour and cook over heat for about 1 minute. This mixture is called a roux.
- Add milk all at once and stir continuously over heat until mixture boils and thickens.
The white sauce used on the pasta has used gelatinisation. The starch particles swell causing the sauce to become thicker as it becomes heated. This causes the pasta and sauce to become more creamy and tasteful.
Evaluation:
A basic white sauce is an excellent base for a variety of pasta dishes. It is also a lower fat alternative to cream base sauces, yet has a similar flavour. With its amazing taste, it is able to combine perfectly with all the other pasta ingredients and the other side ingredients that can be added. The sauce can not become creamy and thick if there is no gelatinisation.
Pancakes
Ingredients:
Pancakes are using gelatinisation as they gradually swell the starch particles over the fry pan. This causes the pancake to go from a thick liquid to a thick solid. The granules cause the liquid to become ridiculously thick and become a very soft solid.
Evaluation:
These pancakes would be a liquid without the gelatinisation and not solid. If it is not solid it would be unappealing and hard to drink or eat. These pancakes have a thick and soft feel and have the sense of sweetness.
- 1 1/2 cups of milk
- 1 egg
- 2 tsp of vanilla extract
- 2 cups of self-raising flour
- 1/4 of bicarbonate of soda
- 1/3 cup of caster sugar
- 25 g of melted butter
- Blueberries
- Sour cream
- Whisk the milk, egg and vanilla together in a jug.
- Sift flour and bicarbonate of soda into a bowl.
- Then stir in sugar.
- Make a well in the centre and add milk mixture. Whisk well.
- Heat a large non-stick frying pan over a medium heat and brush the pan with butter.
- Using a 1/4 of a cup of mixture per pancake, cook 2 pancakes for 3-4 minutes or until bubbles appear on the surface.
- Flip over and repeat until completely cooked through.
- Repeat steps 6-7 as desired.
- Add sour cream on top and then the blueberries over the top.
Pancakes are using gelatinisation as they gradually swell the starch particles over the fry pan. This causes the pancake to go from a thick liquid to a thick solid. The granules cause the liquid to become ridiculously thick and become a very soft solid.
Evaluation:
These pancakes would be a liquid without the gelatinisation and not solid. If it is not solid it would be unappealing and hard to drink or eat. These pancakes have a thick and soft feel and have the sense of sweetness.
Sausage Rolls
Ingredients:
The gelatinisation occurs in the making of the sausage roll pastry. The pastry is to become a soft, flaky solid after reacting with its original liquids. The pastry and sausage can be made fresher and more natural with this.
Evaluation:
The sausage roll has a bold taste with a perfect match with the cooked meat within. The soft pastry is made to be golden and to be flaky due to gelatinisation.
- 400g sausage mince
- 300g chicken mince
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 cup fresh breadcrumbs
- 3 tablespoons chopped parsley
- 1/2 teaspoon ground nutmeg
- Salt & freshly ground pepper
- 2 eggs
- 3 sheets frozen puff pastry, semi thawed
- 1 tablespoon sesame seeds
- Tomato sauce
- Preheat oven to 200 degrees Celsius.
- Line two baking trays with baking paper.
- Mix both minces, onion, garlic, carrot, zucchini, breadcrumbs, parsley, nutmeg and seasoning together.
- Beat 1 egg and add to mince mixture and divide into 6 equal portions.
- Cut pastry sheets in half.
- Roll a mince portion until 25 cm long and place down the centre of the pastry.
- Beat the remaining egg and brush edges.
- Roll up enclosed filling and cut into 6 pieces.
- Place on trays with the seam side down.
- Brush with egg and sprinkle with sesame seeds.
- Bake the sausage rolls for 20 minutes and reduce heat to 180 degrees Celsius.
- Cook until golden for 10 minutes.
- Use the sauce with the sausage rolls to eat.
The gelatinisation occurs in the making of the sausage roll pastry. The pastry is to become a soft, flaky solid after reacting with its original liquids. The pastry and sausage can be made fresher and more natural with this.
Evaluation:
The sausage roll has a bold taste with a perfect match with the cooked meat within. The soft pastry is made to be golden and to be flaky due to gelatinisation.