1. Waxy starches have less retrogradation , resulting in a more stable paste. 2. Chemical modification of starches can reduce or enhance the retrogradation . 3. Amylose, the linear component of the starch, is more susceptible to retrogradation . 4. Retrogradation ( starch ) explains the temp effect.5. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch. 6. First, as previously stated, water redistributes from gluten to starch as a result of starch retrogradation . 7. This phenomenon is known as retrogradation ; it is enhanced with low temperatures and high concentrations of starch. 8. Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more crystalline structure. 9. The subducting slab undergoes backward sinking due to the negative buoyancy forces causing a retrogradation of the trench hinge along the surface. 10. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.
Mobile