Starch gelatinization is a term used to describe the process in which starch granules swell and rupture in the presence of heat and water. This process is critical in many food applications, from creating smooth-textured sauces to producing crispy and crunchy snacks. While "starch gelatinization" is a commonly used term, there are a variety of synonyms to describe this process, including starch swelling, starch hydration, and starch paste formation. Other terms that are sometimes used include starch solubilization, starch viscosity, and gel formation. Regardless of the terminology used, starch gelatinization is an essential process in many food applications, and its effects on texture and other properties make it a critical consideration for food scientists and manufacturers.