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Gelatinization. The process whereby starch granules (q.v.) take up water and swell in an aqueous suspension (q.v.) upon being heated to progressively higher temperatures, thereby transforming the suspension into a viscous paste (q.v.). Ultimately, with continued heating, the cell walls of the granules burst and release their contents into the suspending medium which, as a result, loses some of its earlier viscosity (q.v.) that is attributable to the swollen starch granules.