Examples of 'retrogradation' in a sentence
Meaning of "retrogradation"
retrogradation: A movement in a backward direction, especially in the context of planetary motion in astronomy
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- Motion in a retrograde manner.
- Decline, degradation.
- A reaction that takes place in gelatinized starch when the amylose and amylopectin chains realign themselves, largely responsible for bread becoming stale.
How to use "retrogradation" in a sentence
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retrogradation
This is mainly caused by retrogradation of the amylose.
Retrogradation occurs at the same time as debranching.
These starches have a strong retrogradation power.
The retrogradation behavior in particular is remarkable.
Both remained clear and retrogradation free.
Such retrogradation is inhibited by amylopectin.
High amylose starches are known to be subject to retrogradation.
The degree of starch retrogradation relates to the final viscosity.
Retrogradation occurs during tempering.
In rva it was observed an increase of retrogradation after the modification.
The extent of retrogradation is known to be a function of the amylose content.
The polymers mitigated the viscosity increase induced by retrogradation.
Maltodextrin may lower the retrogradation rate of pregelatinized starch effectively.
This is the phenomenon of retrogradation.
Such delay allows retrogradation of the starches in the potato mash.
See also
Amylopectin is generally more soluble and less susceptible to retrogradation.
During this step the retrogradation process of the crumb is reversed.
This process is called retrogradation.
The product obtained by retrogradation of the degraded product is dried by spray drying.
This phenomenon is called retrogradation.
A retrogradation of alluvial system can be observed from vertical stacking of ouricuri do ouro formation.
Raw starch may also be solidified due to rapid retrogradation.
The pelletization is believed to reverse retrogradation of the tempered whole grain particles.
This instability often manifests itself in an irreversible phenomenon of gelatinization or retrogradation.
The starch is modified in such a way that retrogradation is less likely to occur.
Amylases are known to have a beneficial effect on staling and starch retrogradation.
Such complexes form in situ and delay retrogradation of the native starch.
It is noted that the grafting process improves stability by preventing retrogradation.
This is believed to stem from retrogradation of the polymeric fraction of the ink wastes.
Methods that add enzymes are also known as a means to prevent retrogradation.
The product has an extended shelf life because retrogradation of starch is effectively suppressed.
The process of the realignment of the starch molecules is called retrogradation.
The reduction of detrimental retrogradation can be measured by standard techniques known in the art.
Contrary to know processes it was found that no separate retrogradation step is required.
The retrogradation movement of celestial bodies is explained by the displacement of the Earth.
If the sample was smooth then the sheared amylopectin was functional in preventing retrogradation.
The cooling curve is an indication of the starch retrogradation happening during the process.
The lower increase in solid content over time represents the reduction in amylopectin retrogradation.
Preferably this enzyme does not substantially affect the retrogradation behaviour of the amylose component.
Retrogradation of a Planet.
These starches have the special feature of having a very low retrogradation power.
Listen, the condition of retrogradation is contrary or inharmonious to.
During this time the potato mash equilibrates and starch retrogradation occurs.
Further, retrogradation of starch is encouraged.
The product exhibits a long shelf life because its retrogradation is effectively suppressed.
Retrogradation has been investigated, and methods to reduce retrogradation have been described.
This extra dosage was chosen to avoid interference of starch retrogradation on the filtration tests.
This retrogradation process is accelerated by each physical action, including a moderate stirring.
Amylases do hydrolyse the starch fraction in cake and reduce amylopectin retrogradation during storage.
Retrogradation normally results in stale bread with a harder, less resilient crumb texture.
