What occurs to starch granules when pre-gelatinized adjuncts are heated in water?

When pre-gelatinized adjuncts are heated in water, the starch granules undergo a process of hydration and swelling. As the starch granules swell, they absorb water, leading to an increase in their size and a change in their structural properties. This process is known as gelatinization, which occurs when starch is subjected to heat and moisture, causing it to disrupt and polymer chains to become more amorphous. The result is a thickening of the mixture as these starches become more viscous, allowing for better incorporation into brewing or cooking processes.

The other options do not accurately describe what happens to starch granules in this context. Completeness of dissolution is not achieved solely through heating; starch granules generally do not entirely dissolve but rather thicken. Nutritional value tends to remain stable upon heating and hydration, and starch granules do not become unfermentable due to pre-gelatinization; they can still be converted into fermentable sugars by enzymes.