What occurs when water and flour are heated?

Mr. Souza said that when you heat a wet starch over 140 degrees Fahrenheit (for example, when combining flour, which is mostly starch, with boiling water), the starch granules begin to inflate fast into a meshlike network. This network continues to retain water in the dough even as it cooks. Gelatinization is the term used to describe this process.

IMPORTANT:  Is it necessary to wash paneer before cooking?