Gelatinization temperature refers to the specific temperature at which starch molecules in food (like grains or potatoes) absorb water and swell up, changing their texture and becoming a gel-like substance. Full definition
Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca and potato native starches, it shows excellent stability in high temperature cooking and under variances in pH levels. (akfponline.com)
Natural rice starch with a high gelatinization temperature. (herbaingredients.com)
IRRI is exploring whether a recently discovered gene that affects gelatinization temperature could allow rice varieties with lower gelatinization temperature to be bred. (irri.org)