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gelatinise

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The heat of the oven, combined with the water in the dough, causes the starch in the flour to expand and gelatinise.

From Salon • Apr. 29, 2024

It is perfectly fluid at common temperatures, but begins to gelatinise when cooled below 50 degrees.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.

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