Retrogradation refers to the process where, after gelatinization, the starch molecules, particularly amylose, tend to reassociate or recrystallize into a more ordered structure as the paste cools and stands. This can lead to the staling of bread and other starchy foods.

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Retrogradation Is

Question 34

Multiple Choice

Retrogradation is

A) A decreased swelling of the starch granules as sugar competes with starch for water
B) A reforming of hydrogen bonds into crystalline regions as the starch paste is held
C) The breakdown of a starch paste when acid is added at the beginning of the cooking period
D) The swelling of starch granules upon exposure to heat
E) The saturation of the starch granule with an increase of sugar

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