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amylose is much higher (about 150 °C (302 °F)) than amylopectin (about 50–60 °C (122–140 °F)). The temperature range between cooking starch and storing in room temperature is optimum for amylose crystallization, and therefore amylose crystallization is responsible for the development of initial hardness of the starch gel. On the other hand, amylopectin has a narrower temperature range for crystallization as crystallization does not occur at a temperature higher than its melting temperature. Therefore, amylopectin is responsible for development of the long-term crystallinity and gel structure.
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In viscous solutions the viscosity increases to form a gel. At temperatures between −8 °C (18 °F) and 8 °C (46 °F), the aging process is enhanced drastically. Amylose crystallization occurs much faster than crystallization of the amylopectin. The crystal melting temperature of
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solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more
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When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a
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can reduce or enhance the retrogradation. Waxy, high amylopectin, starches also have much less of a tendency to retrogradate. Additives such as
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Wang, Shujun; Li, Caili; Copeland, Les; Niu, Qing; Wang, Shuo (2015-09-01). "Starch
Retrogradation: A Comprehensive Review".
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Retrogradation can expel water from the polymer network. This process is known as
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Cereals in breadmaking: a molecular colloidal approach
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Comprehensive
Reviews in Food Science and Food Safety
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