Starch gelation and retrogradation

Starch-containing foods are normally cooked by heating in the presence of water. Most food scientists are aware of the dramatic changes that occur during heating and cooling (cooking), and of the textural changes (staling) that occur during storage. Recent scientific studies have provided a picture of the molecular changes that occur during such processes. This picture emphasizes the important roles played by the crystallization of the two starch polysaccharides (amylose and amylopectin). Moreover, the recognition that such crystallization seldom reaches completion is providing new insights into the description and manipulation of starch gelation and retrogradation.