Retrogradation is a reaction that takes place in gelatinized starch. The effects rethogradation of cause old bread (staling), 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