The process of rendering starches soluble in water by heat, or by a combination of heat and enzyme action, is called gelatinization.
• (n.) Same as Gelatination.
(from the article `cereal processing`) The gelatinization of starch that occurs in hot water is an important characteristic, and the viscous pastes formed are influenced by the treatment ...
Conversion into gelatin or a substance resembling it. ... (05 Mar 2000) ... 
Ge·lat`i·ni·za'tion noun Same as Gelatination . 
The process of rendering starches soluble in water by heat, or by a combination of heat and enzyme action, is called gelatinization.
Type: Term Pronunciation: jĕ-lat′i-ni-zā′shŭn Definitions: 1. Conversion into gelatin or a substance resembling it.
the transformation of starch from a solid, crystalline form to a liquid, soluble form. It occurs when starch is heated in water. Gelatinized starch can be attacked by mashing enzymes whereas ungelatinized starch cannot.
The setting of the structure of a dough or batter during baking. Starches gelatinize at a temperature of 180 ̊ F. but do not caramelize until baking surface temperature reaches 300 ̊ F.