| Limestone deposition will then result by retrogradation from the adjoining shelf during continuous transgression. |
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| Moreover, the distance that the planet travels between one retrogradation and the next is quite variable. |
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| Starch retrogradation, the cause of ordinary texture staling of the crumb, can be slowed by the addition of certain compounds to the dough. |
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| For example, Venus does not go into retrograde in the same month or in the same sign of the zodiac from one retrogradation to the next. |
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| Dry bread, for example, loses its humidity and stimulates starch retrogradation, as in the case of toasted bread. |
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| The higher the amylose content in a starch, the greater the effectiveness of the retrogradation process. |
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| Mars goes through apparent retrogradation every 25.7 months. |
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| The basic idea was that a key event, such as the onset of retrogradation, could be thought of as an object in its own right that worked its way around the zodiac. |
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| The tendency towards retrogradation depends on the relative proportions of amylose and amylopectin in the starch: amylose re-associates more quickly. |
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| Gelatinised starch is unstable, and as it ages or cools down, a progressive process of re-association of the starch granules occurs, known as retrogradation. |
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| In order to prevent retrogradation, some amide-based co-plasticizers such as formamide and acetamide were used. |
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| It reduces starch retrogradation after baking and thus provides baked goods with improved and longer-lasting freshness. |
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| The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. |
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| But adding chia inhibited the kinetics of amylopectin retrogradation during storage, which would be directly related to delays in bread staling. |
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| Composition, physicochemical properties and retrogradation characteristics of native, oxidized and acetylated and acid-thinned new cocoyam starch. |
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| The major reason that bread stales is not moisture loss, but rather a process called retrogradation, in which the starch molecules in the bread crystallize. |
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| This process slows the retrogradation that occurs in cooling, and plasticizes the starch, making it behave like a thermoplastic and increasing its shelf life by years. |
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| The subducting slab undergoes backward sinking due to the negative buoyancy forces causing a retrogradation of the trench hinge along the surface. |
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