WSET Level 3 Award in Sake Practice Exam 2025 – Comprehensive All-in-One Guide to Mastering Your Certification!

During gelatinization, the starch granules unravel when they are heated in the presence of water. This process typically occurs when starch is heated to temperatures above 60°C (140°F). As the starch granules absorb water, they swell and the crystalline structure breaks down, leading to the granules becoming more amorphous and less ordered. This results in the release of amylose and amylopectin, the two components of starch, into the surrounding liquid, creating a thicker, more viscous solution. This property of starch gelatinization is crucial in the preparation of various foods and beverages, including sake, as it influences texture and mouthfeel.

The other options do not accurately describe the gelatinization process. While upon gelatinization, granules do not compact (which would suggest they are becoming denser), they also do not convert to cellulose or dissolve completely, as they still retain some structure; instead, they simply become expanded and more soluble in the liquid environment.