Amylases help products retain their original production freshness by modifying primarily the amylopectin portion of the wheat starch, which greatly reduces retrogradation over time, resulting in a softer product. (preparedfoods.com)
Second, we've got starch retrogradation: gelatinized starches that have swollen up and softened during cooking will recrystallize as they cool, turning the rice firm and less sticky.» (savoryexperiments.com)
It also has relatively medium rate of retrogradation and medium - low resistance to shear. (akfponline.com)