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Dissolved amylopectine starch has a lower tendency of retrogradation (gelling) during storage and cooling.

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This is mainly caused by retrogradation of the amylose.

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Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.

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Due to the tightly packed organization of small granule starches, retrogradation occurs much more slowly compared to larger starch granules.

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This is a very high value and especially interesting for food processing, where low solubilisation and retrogradation are important.

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This phenomenon is known as retrogradation; it is enhanced with low temperatures and high concentrations of starch.

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As a result, retrogradation is most common: during periods of sea-level rise which results in marine transgression.

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Granule size do not directly impact starch performance, but it is one of the main factors affecting starch gelatinzation and retrogradation.

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It is a common technique used by food industries to determine the pasting temperature, swelling capacity, shear/thermal stability and the extent of retrogradation.

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The retrogradation of a hypothetical extremely distant (and nearly non-moving) planet would take place during a half-year, with the planet's apparent yearly motion being reduced to a parallax ellipse.

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