The application of moist heat on starch grains results in

The application of moist heat on starch grains results in "gelatinization". Starch is a carbohydrate found in many foods such as potatoes, rice, and wheat. When starch is heated in the presence of water, the starch granules absorb water and swell up, causing the granules to burst and release the starch molecules. This process is known as "gelatinization". Gelatinization is an important process in cooking, as it helps to thicken sauces, soups, and other dishes. It also affects the texture of foods, making them softer and more palatable. The other options provided - caramelization, dextrinization, and coagulation - all refer to different chemical processes that can occur when food is heated, but they do not specifically relate to starch. Therefore, the application of moist heat on starch grains results in "gelatinization".