Pro Tip: Determining the structure-function relationship of wheat starch allows millers and bakers to fine-tune processes, maximize bread quality and extend product freshness.
Before plasticine came along, ordinary clay material dug from ground deposits, was naturally water-based and artists found it very difficult to work with because it just dried too fast.
And science can explain why. The minute cookies and other baked goods like bread and cake exit the oven, a process called starch retrogradation begins. Before baking, the neatly arranged starch ...
Gelatinized starch, when cooled for a long enough period (hours or days), will thicken (or gel) and rearrange itself again to a more crystalline structure; this process is called retrogradation.