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.
Try our study magic for free
a PDF, study it super fast
- No sign up, email or credit card needed!
- AI makes unlimited flashcards
- Get unlimited quizzes and tests
- Ask AI anything
Create a notebook
- No sign up, email or credit card needed!
- Have and keep perfect overview
- Make flashcards, notes and mind maps
- Review, test and score!
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
