| 1. | Waxy starches have less retrogradation, resulting in a more stable paste.
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| 2. | Chemical modification of starches can reduce or enhance the retrogradation.
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| 3. | Amylose, the linear component of the starch, is more susceptible to retrogradation.
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| 4. | Retrogradation ( starch ) explains the temp effect.
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| 5. | Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch.
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| 6. | First, as previously stated, water redistributes from gluten to starch as a result of starch retrogradation.
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| 7. | This phenomenon is known as retrogradation; it is enhanced with low temperatures and high concentrations of starch.
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| 8. | Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more crystalline structure.
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| 9. | The subducting slab undergoes backward sinking due to the negative buoyancy forces causing a retrogradation of the trench hinge along the surface.
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| 10. | Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.
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