Retrogradation is a reaction that takes place in gelatinized starch. The effects rethogradation of cause old rice, and foods containing starch. The Retrogradation is based on time and temperature leads to crystallization.
-Factors affecting the retrogradation include Ratio Amylose and amylopectin,Temperature and duration of storage, Concentration of starch and Various compounds
-Sugar and sodium chorine can be controlled the retrogradation