Gelatinized Starch Investigation

This experiment explores the effects of heat and water on starches. A starch is a polysaccharide—a long chain of sugar molecules [1]. It is made up of both amylose and amylopectin, and each type of starch contains a different percentage of each [2]. As a starch is heated to a particular temperature (between 62◦C and 75◦C for most types of starch)