Pregelatinized starches retain most of the functional properties and viscosity of the original base material. Starch
gelatinization can also result in the formation of more significant sample preparation artifacts than occur when samples containing ungelatinized starch are prepared using similar techniques. Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. These functional ingredients offer a broad range of preparation capabilities in soups, sauces, beverages, ice cream and bakery. Starch gelatinization is a process of breaking down the intermolecular bonds clarification needed] of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Corn starch, maize starch, or corn flour (British English) is the starch derived from corn grain. Pre-gelatinized rice flour is used in gluten-free baking, low volume bread, or batters. They develop viscosity without the need for heat which means that the food manufacturer does not need to pre-cook the starch. Once all the water has been removed, a starch cake is left on the roll.