retrogradatiom is the process in which starch molecules, particularly the amylose fraction,re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.True or False?
Answer (1)
TrueRetrogradation is the process where gelatinized starch molecules, especially amylose, begin to re-bond or re-align as the food cools down, forming a more solid or crystalline structure.
