The change that can be observed after a cooked starch mixture has aged for a while is termed

Name: The change that can be observed after a cooked starch mixture has aged for a while is termed
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Retrogradation refers to the process where the gelatinized starch molecules in a cooked mixture realign themselves as they cool down, leading to a firmer texture. This is commonly observed in cooled or aged cooked starch mixtures, such as in bread or pudding, where it can lead to staling or increased firmness.

The Change That Can Be Observed After a Cooked Starch