Bakery products - Retrogradation

3 important questions on Bakery products - Retrogradation

Which 2 factors influence the retrogradation?

  • Type of starch
  • Amylopectin chain length
  • Amylopectin chain length distribution

What is the difference in retrogradation of cereals and peas and potatoes?

Cereal amylopectin is shorter, so it does not retrograde as much as pea and potato amylopectin.

How are amylopectin chain length distribution and retrogradation related?

The amylopectin molecule with narrower chain length distribution has higher retrogradation tendency.

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