With the swelling of amylose-containing granules such as corn, the amylose molecules aresolubilized and leach out into solution. These molecules will then reassociate into aggregates andprecipitate at low concentrations or set to a gel at higher starch concentrations. This is referred toas “set back” or retrogradation. The congealed paste will become cloudy and opaque with timeand will eventually release water to shrink into a rubbery consistency (Fig. 7).
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