Degree of setback is a term used to describe the extent of retrogradation of a starch gel, which refers to the extent to which the starch molecules have reordered themselves in the gel network and become more rigid over time. The degree of setback can impact the textural properties of the starch-based product, such as its firmness and cohesiveness, and can also affect its stability and shelf-life. Modifying the starch structure through chemical or physical means can alter its degree of setback, making it useful in various food applications.
Modified starch can be used to influence the degree of setback-retrogradation in food products. The degree of setback-retrogradation refers to the extent to which the texture of a food product changes during storage. Modified starches can be designed to have different retrogradation characteristics, which can be used to control the texture of food products over time. For example, modified starches with high amylose content can slow down the rate of retrogradation, while modified starches with low amylose content can enhance it. This ability to control the degree of setback-retrogradation makes modified starches valuable ingredients in the food industry.
Modified starches used for degree of setback-retrogradation are mainly the type of modified starches that have been chemically or physically altered to control retrogradation, such as chemically cross-linked starches, physically cross-linked starches, and waxy maize starches. These modified starches are commonly used to control the extent of retrogradation in food products, resulting in increased stability, improved texture and appearance, and reduced syneresis.