Description
Starch gelatinisation in pastry crusts is the temperature‑driven swelling and hydration of starch granules that forms the solid matrix of the baked product.
Technical
During heating, water penetrates the semi‑crystalline starch granules, disrupting hydrogen bonds and causing amylose to leach and amylopectin to swell. The resulting gelatinised starch network traps fat and air, giving pastry its characteristic flakiness and crumb structure. The process is modulated by moisture, fat coverage, pH, and baking time, which shift the onset and completion temperatures.
Science
Primary Reaction
Hydration and swelling of starch granules leading to gelatinisation
Sensory Profile
Aroma ()
butterytoastedsweetflakywarmgoldennutty
Origin & History
Civilization