Retrogradation of rye starch pastes

The retrogradation susceptibility of starch determines consumer suitability of food products rich in this polymer. Starch isolated from flour obtained from rye variety 'Amilo', which displays very low amylolytic activity, contains highest amounts of amy- lose and exhibits strong retrogradation susceptibility. Flour from rye 'Dakowskie Zoote' and commercial rye flour type 720, that have higher amylolytic activity in comparison to 'Amilo', contain starch with lower amounts of amylose and reduced retrogradation sus- ceptibility. Wheat starch displays lower degree of retrogradation in comparison to rye, be- cause of larger amounts of phosphorus (phospholipids).