On Food and Cooking

granules are almost pure amylopectin.

The Proportions of  Proteins    in  Seeds

Cooking Separates Starch Molecules and
Softens Granules When a seed is cooked in
water, the starch granules absorb water
molecules, and swell and soften as the water
molecules intrude and separate the starch
molecules from each other. This granule
softening, or gelation, takes place in a
temperature range that depends on the seed
and starch, but is in the region of 140–
160ºF/60–70ºC. (The conversion of solid
starch into a starch-water gel is often referred
to as “gelatinization,” but this is unnecessarily
confusing; starch has nothing to do with