Question

gelatinization and retrogradation of starch difference​

Answer 1

Answer:

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Gelatinized starch, when cooled for a long enough period (hours or days), will thicken (or gel) and rearrange itself again to a more crystalline structure; this process is called retrogradation. High amylopectin starches will have a stable gel, but will be softer than high amylose gels.

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Answer 2

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♥Gelatinized starch, when cooled for a long enough period (hours or days), will thicken (or gel) and rearrange itself again to a more crystalline structure; this process is called retrogradation. High amylopectin starches will have a stable gel, but will be softer than high amylose gels.....♥

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