from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Motion in a retrograde manner
- n. Decline, degradation
- n. A reaction that takes place in gelatinized starch when the amylose and amylopectin chains realign themselves, largely responsible for bread becoming stale.
from the GNU version of the Collaborative International Dictionary of English
- n. The act of retrograding, or moving backward.
- n. The state of being retrograde; decline.
from The Century Dictionary and Cyclopedia
- n. The act of retrograding or moving backward; specifically, in astronomy, the act of moving from east to west relatively to the fixed stars, or contrary to the order of the signs and the usual direction of planetary motion: applied to the apparent motion of the planets. Also retrogression.
- n. The act of going backward or losing ground; hence, a decline in strength or excellence; deterioration.
Sorry, no etymologies found.
When the cooked cereal cools down, the starch chains slowly rebond to each other in tighter, more organized associations, and the granule becomes firmer and harder, a process called retrogradation right.
Hezekiah, described as the retrogradation of the Sun’s shadow on the dial of Ahaz, is to be interpreted as connected with a partial eclipse of the Sun.
Try it, but i believe her experience in judging the exact degree of parboiling Re: the size of the potatoes, the subsequent cooling [retrogradation?], and her experienced grating [hand, box grater], plus egg mixture et al. all combined to produce the superlative results.
This retrogradation helps unmask those in positions of authority who only serve their own agenda and not for the good of the people.
For example, monoglycerides have been used for decades in the baking business because they help retard staling, apparently by complexing with amylose and blocking starch retrogradation.
This is because during the process of retrogradation, amylose molecules manage to form some clusters that are even more highly organized than the clusters in the original starch granule, crystalline regions that resist breaking even at boiling temperatures.
Leftover rice is often hard due to the retrogradation of the starch, which is cured by heating it up to the gelation temperature again.
The bacteria somehow delay starch retrogradation and staling, and the acids they produce make the bread resistant to spoilage microbes: so sourdough breads are especially flavorful and keep well.
Staling is now understood to be a manifestation of starch retrogradation, the recrystallization, water migration out of the granules, and hardening that take place when cooked starch is then cooled p.
Again, the holding and drying cause starch retrogradation and the formation of a structure that stands up to rehydration in hot water.