Pregelatinized starch may be added to increase the rate of starch gelatinization. One method of pregelatinization starts by heating a mixture of starch and water until a gel forms. The gel may be placed on a heated roll in a thin layer in order to dry it. Once all the water has been removed, a starch cake is left on the roll. The cake is then scraped off and pulverized to form a powder. When the pregelatinized starch powder is subjected to water, a gel forms. The pregelatinized starch increases water adsorption. This in turn increases the batter viscosity and helps retain the entrapped air while the batter is prepared and as it starts to bake. The gel is not as strong has it would be if a normal starch was mixed with water and heated. However, the combination of pregelatinized starch and starch in the wheat flour create an acceptable gel together. Typically corn starch is used, however a variety of other starches also work.