Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Question

Quizplus · Accepted Answer

Retrogradation is caused by the reassociation or realignment of amylose and amylopectin molecules in starch after gelatinization, leading to the formation of a gel and the expulsion of water (syneresis). It is not due to the weakening of bonds between amylopectin molecules but rather the reformation of hydrogen bonds between starch molecules upon cooling.

Retrogradation Is Caused by the Weakening of Bonds Between Amylopectin