Gelatinization. Another process that carbs go through when cooking is something called gelatinization. "Gelatinization is the process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat," Emmons explains.
What happens to carbohydrates when cooked?
How does it happen? You may have noticed if you cook baked food in the oven, such as a cake, or bread, the outside of the food goes a darker colour. During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin.
Do vegetables have more carbs when cooked?
*Per cup, raw. Carb count increases when cooked.
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