Technical Information: What is the amorphization and gelatinization of starch?
Make starch from raw materials easier to use! In addition to gelatinization, we will also introduce betaization.
Starch, which is abundant in grains and tubers, is an important nutrient as a source of energy in the form of carbohydrates, but it is difficult to digest when raw. This is because raw starch is in a hard and sturdy crystalline state, making it difficult for digestive enzymes to penetrate. Humanity has learned to effectively utilize starch as an energy source by heating it with water, as exemplified by cooking rice and baking bread, which loosens the crystalline structure of starch and increases its digestibility. *For more detailed information, please refer to the related links. For further inquiries, feel free to download the PDF or contact us.
- Company：アルファテック
- Price：Other
