What process occurs when heat is applied to starch?

When heat is applied to starch, the process that occurs is gelatinization. During gelatinization, starch granules absorb water and swell, eventually bursting and releasing starch molecules into the surrounding liquid. This results in a thickening of the mixture. The temperature at which gelatinization begins varies depending on the type of starch, but it generally occurs between 130°F and 150°F (54°C and 65°C). This process is crucial in many culinary applications, such as making sauces, puddings, and certain baked goods, where the thickened texture contributes to the final product.

The other options do not accurately describe the reaction of starch to heat. For instance, evaporation involves the transformation of a liquid into vapor, which is unrelated to the behavior of starch. Caramelization refers to the browning of sugars when they are heated, leading to a change in flavor and color, but it does not involve starch. Coagulation pertains to the transformation of proteins from a liquid state into a solid or semi-solid state, which is also different from the behaviors exhibited by starch when heated.