Coagulation, caramelization and gelatinization -- when the starch is thick and they absorb all the moisture that's around them, they -- they kind of swell, and then they burst.
Koagulasi, karamelisasi, dan gelatinisasi -- ketika ada banyak pati dan mereka menyerap air di sekitar mereka, mereka akan mengembang, dan akan pecah.