How gelatinization, retrogradationaffect cooked cereals

摘要

Two processes, gelatinization and retrogradation, require attention during cereal cooking to ensure optimal quality.Starch in its natural form exists in granules as a polymer of glucose units, which form essentially linear (amylose) or highly branched (amylopectin) chains. Amylose is amorphous and rather soluble in water, whereas amylopectin is partially crystalline and much less soluble in water.