From my understanding of starch gelatinization, it is a physical/chemical reaction. I'm curious what is happening at higher temps that prevent the gelatinization process. It seems to me, given my admittedly limited understanding of chemistry, that if gelatinization can happen at 55oC then it should also happen at 65oC, maybe even at an accelerated rate. Unmalted grains like rye, barley, oats, and wheat all have gelatinization temperatures that are mostly below standard mash temps so what is happening, on a starch granule-level, when you put them into a standard mash? Why won't they gelatinize at those temps?