retrogradation

[ re-troh-grey-dey-shuhn ]

noun

1. backward movement.
2. decline or deterioration.

Other Words From

• ret·ro·gra·da·to·ry [re-tr, uh, -, grey, -d, uh, -tawr-ee, -tohr-ee], adjective

Word History and Origins

Origin of retrogradation¹

1545–55; < Late Latin retrōgradātiōn- (stem of retrōgradātiō ), probably equivalent to Latin retrōgrad ( us ) retrograde + -ātiō -ation, as translation of Greek anapodismós

Example Sentences

"Cooking a potato is a two-stage process. The starch swells and gelatinizes within the cells when the potato reaches 160 degrees; then, nearer to the boiling point, the pectic cement between the cells degrades, and the potato can be safely matched. Cooling the potato slices after the starch has gelled causes a process called retrogradation to take place; the starch molecules bond to one another and lose much of their ability to dissolve again in water or milk, even if you later rupture the cells."

From Salon

It will crisp it up, but, fact fans, that heat will also briefly reverse retrogradation – the staling process of starches reverting to their crystalline form.

From The Guardian

The retrogradation of wheat starch in bread is responsible for staling.

From New York Times

Retrogradation is referred to as “staling” in the baking industry.

From New York Times

If you want to know the science behind it, it’s got to do with the same retrogradation of starch that stales bread and firms rice for stir-frying.

From Los Angeles Times