Storage time of 2 and 4 weeks was
selected for observing retrogradation of starch, since all samples
exhibited very low amylose content. Values of DHret of starch gels
after storage for 2 and 4 weeks are summarized in Table 3. DHret for
all starches increased with increasing storage duration. DHret for
the 20 waxy starches varied from 0.9 J/g (WR12) to 6.4 J/g (BW) and
5.1 J/g (TKW5) to 10.1 J/g (BW) after 2 and 4 weeks of storage,
respectively.