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Gelatinization of starch is a critical process in food processing, where starch granules absorb water and swell upon heating, leading to a breakdown of their crystalline structure. This process is essential for many food applications, as it enhances the digestibility, texture, and consistency of various products. During gelatinization, heat causes the hydrogen bonds within the starch molecules to weaken, ______ ____ ________ ___ _______.
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