Cooking science
Starch retrogradation
After gelatinisation, starch polymers slowly re-associate into ordered regions on cooling and standing.
What it depends on
-
Starch retrogradation is governed by water activity.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Physicochemical Characterization and Properties of Cassava Starch: A Review (Polymers 17(12):1663) 3.5. Retrogradation authoritative
-
Starch retrogradation is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Physicochemical Characterization and Properties of Cassava Starch: A Review (Polymers 17(12):1663) 3.5. Retrogradation authoritative
What follows it
-
Starch retrogradation precedes staling.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
What you notice
-
Starch retrogradation reduces springiness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Applies
- Effect direction lowers
-
Starch retrogradation increases firmness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Applies
- Effect direction raises
Often confused with
-
Starch retrogradation is distinct from staling.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative