what is gelatinisation in cooking
Split and merge into it. Answer by Power2793. Confidence votes 168. Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid.Be care ful when things are 'gelatinising' , as touching it can easily burn your hand!!!plit and merge into it. Answer by Power2793. Confidence votes 168. Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid.