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Starch Retrogradation

Starch Retrogradation. The formation by the linear amylose fraction (q.v.) within partially gelatinized (q.v.) starch granules (q.v.) of crystalline aggregates, accompanied by a loss of the fraction's gel-like character. Retrogradation is involved to a major degree in staling (q.v.) reactions that occur in bread (q.v.) products.