It is the landward change in position of the front of a river delta with time.
Retrogradation is a reaction that takes place in gelatinized starch when the amylose and amylopectin chains realign themselves, causing the liquid to gel. The linear chains place themselves parallel and form hydrogen bridges. In viscous solutions the viscosity increases to form a gel. At temperatures between –8 and +8 °C the aging process is enhanced drastically. Retrogradation can expel water from the polymer network. Retrogradation of Starch. When starch is heated with water for gelatinization and then let stand, the association and rearrangement of amylopectin in swelled starch particles proceed to gradually harden the particles. This process is called the retrogradation of starch. This example shows the measurement of bread. Tweet. When starch is heated with water for gelatinization and then let stand, the association and rearrangement of amylopectin in swelled starch particles proceed to gradually harden the particles. Bread that was initially soft and moist becomes progressively harder and dry. Starch retrogradation can be temporarily reversed by reheating loaves of bread in the oven or individual slices in the toaster. Reheating brings the bread back up to the gelatinization temperature and causes the molecules to reabsorb some moisture. However, there is a way that this process can be reversed-at least temporarily... During baking, starch molecules in the raw bread dough begin to gelatinize at about 150°, meaning they absorb moisture, swell, and then become semi-firm. Chemical modification of starches can reduce or enhance the retrogradation. Waxy, high amylopectin, starches have also much lesser tendency to retrogradate. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch. The linear chains place themselves parallel and form hydrogen bridges. In viscous solutions the viscosity increases to form a gel. At temperatures between –8 and +8 °C the aging process is enhanced drastically. Retrogradation can expel water from the polymer network. Retrogradation is the landward change in position of the front of a river delta with time.  Retrogradation is the term for the landward change in position of the front of a river delta with time. This occurs when the mass balance of sediment into the delta is such that the volume of incoming sediment is less than the volume of the delta that is lost through subsidence, sea-level rise, and/or erosion.  Definition of RETROGRADATION. : the action or process of retrograding.  Retrogradation is another important property of starch. Retrogradation refers to the occurrence where starch reverts or retrogrades to a more crystalline structure upon cooling. In most products, retrogradation causes deterioration of quality and therefore retrogradation has to be avoided. In particular it appears that retrogradation is the recrystallization of the amylopectin where the amylose molecules clump together and separate from the sol or gel, thus destroying the semi-elastic network on which its properties depend. Retrogradation is more likely to occur in a high amylose starch
https://en.wikipedia.org/wiki/Retrogradation_(starch) http://www.shimadzu.com/an/industry/foodbeverages/n9j25k00000cdlvk.html http://www.thekitchn.com/food-science-how-bread-stales-83062 https://en.wikipedia.org/wiki/Retrogradation_(starch) https://en.wikipedia.org/wiki/Retrogradation http://www.definitions.net/definition/retrogradation http://www.merriam-webster.com/dictionary/retrogradation http://www.foodscience-avenue.com/2014/11/what-is-retrogradation.html
what is retrogradation