Construct · 1 fields · 1 citations

starch retrogradation: a standalone construct

One name. One construct. A landmark on the map.

● anchor · a standalone construct Nearest construct by meaning·not indexed
starchretrogradation1 CONSTRUCTStarch retrogradationMILES · FOOD CHEMISTRY

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Food chemistry

the reassociation and recrystallization of amylose and amylopectin chains in gelatinized starch during cooling and storage, causing firming and gel formation.

In food chemistry, starch retrogradation refers to the reassociation and recrystallization of amylose and amylopectin chains in gelatinized starch during cooling and storage, causing firming and gel formation. This meaning comes from Miles (1985) in Carbohydrate Research.[1]

Unit
Recovery means
Measured by

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Nearby constructs

bread staling1 fields · 1 citationsanchor · a standalone constructrecrystallization2 fields · 2 citationsinvariant · one process, two materials: strain-free grains replace deformed ones

References

  1. Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985). The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research, 135(2), 271-281. https://doi.org/10.1016/s0008-6215(00)90778-x

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