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Yeast fermentation boosts potato starch retrogradation rate, enhancing food texture.

Grain Processing
The Study on the Mechanism of Improving Retrogradation Rate of Potato Starch by Yeast Fermentation on Raw Starch
Wang Chang-ju

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Yeast fermentation can increase the retrogradation rate of potato starch by converting amylopectin to amylose and transforming aldehyde into glycosidic bond. This process leads to a 2.28 times higher retrogradation rate, with the maximum absorbance wavelength of amylose shifting to 587.8 nm. Yeast fermentation helps increase the chain length of amylose and promotes the crystal growth of starch retrogradation.