A new video has been released that explains the process of starch gelatinization and retrogradation and the effects it has on food around the world. Gelatinization and retrogradation are important processes in food production, as they can affect the texture, flavor, and nutritional quality of many of the food products we consume. The video, which was created by researchers from the University of California, Davis, breaks down the gelatinization and retrogradation process in a way that is easy to understand for viewers. It also explains how these processes are used in food production and how they can change the way food tastes and feels. The video is a great resource for people who are interested in learning more about the science behind food production.

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source: Phys.org