Starch retrogradation: From starch components to cereal products

The disorganization and reorganization of starch components considering systems with different levels of complexity is reviewed with particular attention on retrogradation. The approach consists of a gradual analysis of the architecture of starch granules, followed by a discussion of disorganization in excess water and high temperature and subsequent reorganization in model systems and cereal products. The primary progress, bottlenecks, and perspectives are discussed. (C) 2016 Elsevier Ltd. All rights reserved.