From the characteristics determined with the RVA regarding final viscosity and tendency to retrogradation
, it can be assumed that the cakes containing BPSF will have a extended shelf life due to the low retrogradation
of the starch present in the final product.
Effects of concentration dependence of retrogradation
behaviour of dispersions for native and chemically modified potato starch.
This crumb firming kinetics can be applied to modified Avrami model (7) [85, 87, 92] based on starch retrogradation
 where [theta] represents the recrystallization still to occur and [T.sub.[infinity]], [T.sub.0], and [T.sub.t] represent the bread hardness at [infinity] time, bread hardness at zero time, and bread hardness at t time, respectively.
The covalently linked carboxymethyl potato starch-whey was characterised by improved thermal stability and reduced retrogradation
in comparison to unmodified starch.
Functional, physicochemical and retrogradation
properties of sword bean (Canavalia gladiate) acetylated and oxidized starches.
Hoshino, "Quality characteristics of waxy hexaploid wheat (Triticum aestivum L.): properties of starch gelatinization and retrogradation
," Cereal Chemistry, vol.
In order to prevent retrogradation
, some amide-based co-plasticizers such as formamide and acetamide were used (25).
It reduces starch retrogradation
after baking and thus provides baked goods with improved and longer-lasting freshness.
Episode C1 represents the Transgressive Deposits (TD) of the studied Sequence C, as indicated by the retrogradation
of the low-energy distal facies 1 until the maximum flooding surface (mfs, green dashed line in Fig.
Cette defaite est egalement synonyme de retrogradation
a la troisieme place pour les Eequatoriens.
Ribotta PD, Leon AE, Anon MC (2003a), Effect of freezing and frozen storage on the gelatinization and retrogradation
of amylopectin in dough baked in a differential scanning calorimeter.
The observed loss in structural integrity of the blends in soil with increasing starch content may be linked as an evidence for reduction in molecular weight of starch due to fragmentation during its retrogradation
. Again, starch grains on the blend sample before burial are expected to disappear as they are consumed by microorganisms and insects in the soil leaving a blend with a surface full of cavities.