Retrogradation

Starches high in amylose that have been gelatinized and then undergo freezing, refrigeration, or aging may begin to retrograde, or revert to their insoluble form. This reaction causes changes in food texture and appearance (staling in breads and similar products; cloudiness or graininess in sauces, puddings, and creams). But not all starches have the same tendency toward retrogradation. It is important to choose the correct starch for an application. For example, when making pies to be frozen, it is best to use modified food starch to thicken the filling, rather than cornstarch.