retrogradation

The process of cooking out the starch and cooling it is called retrogradation.

This is known as retrogradation, or set back.

Retrogradation is directly related to the staling or aging of bread.

This is explained by the idea of retrogradation.

This seeming retrogradation, however, is to all practical intents an absolute one.

Chemical modification of starches can reduce or enhance the retrogradation.

The pause was but the prelude to a great retrogradation; the sociologists had said that, also.

Retrogradation is the term for the landward change in position of the front of a river delta with time.

This is a very high value and especially interesting for food processing, where low solubilisation and retrogradation are important.

Amylose, the linear component of the starch, is more susceptible to retrogradation.

Waxy starches have less retrogradation, resulting in a more stable paste.

Monitoring the vernal advancement and retrogradation (green wave effect) of natural vegetation.

It can also explain retrogradation, which happens when planets appear to reverse their motion through the zodiac for a short time.

Retrogradation can expel water from the polymer network.

As a result, retrogradation is most common:

The third and fourth together explain retrogradation, when a planet appears to slow down, then briefly reverse its motion through the zodiac.

Retrogradation can cause dough to harden permanently.

This phenomenon is known as retrogradation; it is enhanced with low temperatures and high concentrations of starch.

Shen is also known for his cosmological hypotheses in explaining the variations of planetary motions, including retrogradation.

Play-Doh includes amylopectin or a waxy starch to act as a retrogradation inhibitor.

Also additive as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch.

Dissolved amylopectine starch has a lower tendency of retrogradation (gelling) during storage and cooling.

Cooling brings retrogradation whereby amylase molecules re-associate with each other and form a tightly packed structure.

It is a common technique used by food industries to determine the pasting temperature, swelling capacity, shear/thermal stability and the extent of retrogradation.

In addition to the start of retrogradation, other events inside the synodic period include astronomical opposition, the return to prograde motion, and conjunction to the Sun.