Question

Retrogradation, which occurs in starches, can be defined as

A. A reforming of hydrogen bonds into crystalline regions as the starch paste is held
B. A decreased swelling of the starch granules as sugar competes with starch for water
C. The breakdown of a starch paste when acid is added at the beginning of the cooking period
D. Swelling of starch granules upon exposure to heat

Answer 1

Retrogradation in starches is characterized by the reforming of hydrogen bonds into crystalline regions as the starch paste cools and sets, leading to a firmer texture in cooled starchy foods.

Step-by-step explanation:

Retrogradation in starches can be defined as A. A reforming of hydrogen bonds into crystalline regions as the starch paste is held. This process is distinct from the other options provided. When starch is heated and subsequently cooled, the amylose and amylopectin chains in the starch realign themselves and begin to recrystallize, which often results in a firm or 'set' texture. This change in the physical properties of the starch is the basis of the retrogradation process. It is often observed when cooked starchy foods like rice or bread cool and become firm or stale.