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Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the ... Retrogradation restricts the availability for amylase ...
Starch or amylum is a polymeric carbohydrate consisting of ... Waxy starches undergo less retrogradation, ... Starch gelatinization during cake baking can be ...
The gelatinization temperature is defined as the temperature at which maximum gelatinization or swelling of the starch granule has occurred. This is also the point of maximum viscosity. Further cooking will burst the granule apart completely, releasing all of the glucose chains. In addition, viscosity is reduced as the granules are destroyed.
Modified starch may also be a cold-water-soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch. Drying methods to make starches cold-water-soluble are extrusion , drum drying , spray drying or dextrinization .
Starch gelatinization and retrogradation; Physico-chemical modification of carbohydrates; Physico-chemical interactions in food formulations; Freezing effects on foods and freeze concentration of liquids; Glass transition in wheat gluten and wheat doughs; Drying of foods and crops; Rheology of wheat doughs, cheese and meat; Rheology of ...
Retrogradation, a landward change in position of the front of a river delta with time Retrogradation (starch) , the gelatinization of starch when the amylose and amylopectin chains realign themselves Topics referred to by the same term
Staling is a chemical and physical process in bread that reduces its palatability.Staling is not simply a drying-out process caused by evaporation. [1] One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and ...