Retrogradation of Starch
When starch is heated with water for gelatinization and then let stand, the association and rearrangement of amylopectin in swelled starch particles proceed to gradually harden the particles. This process is called the retrogradation of starch. This example shows the measurement of bread. Fig. 1 shows freshly baked bread, Fig. 2 bread one day after baking, and Fig. 3 bread three days after baking. The peak area increases with the increase in the storage period.
|Gas flow rate||30 mL/min|
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