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 Retrogradation with high amylopectin ratio. low Temperature and increase duration of storage volume for a concentration of 50-60% starch but sodium chorine cantent be controlled the retrogradation