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Higher water content in rice starch leads to slower retrogradation process.

Starch - Stärke
Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content
Xueying Zhao, Xueming Xu, Yamei Jin, Dan Xu, Wenya Zhang, Fengfeng Wu

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Pregelatinized rice starch retrogrades differently depending on the water content used during preparation. Lower water content leads to increased retrogradation rate due to higher amylose content in the insoluble starch. This promotes recrystallization and ordered structure formation. Soluble starch and leached amylose also contribute to retrogradation. Overall, higher amylose content in insoluble starch and presence of leached amylose in pregelatinized rice starch positively impact starch retrogradation.