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 ...

Resistant starch can also be produced in starchy foods ... This process is called called retrogradation. The longer you cool the starchy food, the more retrogradation occurs, Surampudi says.

the amylose and amylopectin chains rearrange themselves and form structured regions within the starch, creating a dense and rigid texture. This transformation is called retrogradation. So when ...