Given that acid hydrolysis destroys glycosidic bonds in molecules [22], the complete pasting of starch molecules in acidic conditions requires less energy and therefore LRS is gelatinized faster and at lower temperatures.

How does acid affect gelatinization?

The acids caused reduction in gelatinization temperature and enthalpy of gelatinization of both starches. The starch gels became softer, less cohesive, elastic and gummy when acids were added. These changes may indicate the degradation of the starch molecules by the acids.

Does acid speed up or slow down the process of starch gelatinization?

Acid can also speed up the starch granule swelling process so it happens at a lower temperature, thereby increasing the likelihood that you will overcook the sauce, bringing it past that perfect set point, and resulting in a thinner sauce.