Thanks to gelatinized starch, those bubbles can get bigger because the starch allows the dough to become more elastic. This means your bread will rise more (and therefore be fluffier) in the end.

Disgusting Block of Gelatinized Engine Oil Sent This Chevy Cruze Home on a Wrecker It looks like someone mixed the holiday Jell-O mold with black food coloring. Chris Chin Updated Dec 9, 2019 3:26 ...

Take-Aways From '60s Rice Recipes Though you might want to leave gelatinized rice mouse or a rice parfait dessert in the '60s, other recipes in Miss Fluffy's Rice Cookbook remain classic favorites ...

These gelatinized starches are easier to digest, making the glucose (sugars) that these starches contain easier for our cells to get hold of.

Mondelez International. has filed a patent for gluten-free biscuits, cookies, or crackers that contain pre-gelatinized starch, providing a similar taste, texture, and properties to baked goods made ...