One significant area of research is the enzymatic modification of starch, which aims to overcome limitations such as retrogradation and low water-holding capacity. Enzymes can change the molecular ...

This also means that potato starch doesn't undergo retrogradation and soften as quickly as cornstarch does after cooking.

the amylose and amylopectin chains rearrange themselves and form structured regions within the starch, creating a dense and rigid texture. This transformation is called retrogradation. So when ...