Temperature at which about 90% of the starch granules have swelled irreversibly in hot water. Final gelatinization temperature may be classified as low (<70 °), intermediate (70 to 74 °), and high (>74 °). Instead of hot water, 1.7% potassium hydroxide solution may be used to gelatinize the starch. The digestibility of the milled rice starch, as indicated by the degree of spreading and clearing, is inversely related to gelatinization temperature.