When starchStarch or amylum is a carbohydrate consisting of a large num... is mixed with water it swells and forms a gelGels are systems where large volumes of liquids can be held ...; with time, the starchStarch or amylum is a carbohydrate consisting of a large num... components will re-crystallise and squeeze the water out of the gelGels are systems where large volumes of liquids can be held ...; this phenomenon is known as retrogradationWhen starch is mixed with water it swells and forms a gel; w... and is responsible for the staling process in bread.
