On heating in water above Tg (~60–75°C depending on source), amylopectin crystallites melt and amylose leaches, yielding viscous paste. Retrogradation on cooling recrystallises amylose — basis of staling of bread.
On heating in water above Tg (~60–75°C depending on source), amylopectin crystallites melt and amylose leaches, yielding viscous paste. Retrogradation on cooling recrystallises amylose — basis of staling of bread.