AAFCS Credential Practice Test 2025 – The All-in-One Guide to Success in Your Certification!

Cooking has a significant effect on starches, primarily causing them to gelatinize. When starches are exposed to heat and moisture during the cooking process, they absorb water and swell. This transformation alters their structure, leading to the thickening of liquids and the creation of gel-like substances.

Gelatinization involves the breaking of the hydrogen bonds in the starch granules, which allows the molecules to absorb water and change from a crystalline structure to a more amorphous one. This is essential in various culinary applications, such as making sauces, soups, and baked goods, where the desired texture relies on the thickening properties of gelatinized starch.

Other potential effects of cooking on starches, such as dissolving completely or hardening, do not accurately reflect the typical outcomes observed in culinary practices. While some moisture may evaporate during cooking, the key process is the gelatinization that allows for proper texture and consistency in the final dish.