The retrogradation of steamed bread is a common problem.

馒头制品的回生是一个普遍问题。

Formamide could effectively restrain the starch retrogradation.

结果表明甲酰胺可以有效抑制淀粉回生。

Starch retrogradation is a critical factor that limits its application.

淀粉的凝沉是限制淀粉应用的关键因素。

The paste system and retrogradation properties of rice starch were studied.

本文研究了淀粉糊的物系结构及淀粉糊的老化特性。

The effects of degree substitution on retrogradation and anti-mycotic were less.

糊黏度则先减后增。 取代度的变化对沉降性和抗霉菌能力影响不大。