Rice is one of the staple food raw materials in my country. During the storage process, quality deterioration phenomena such as increased hardness, decreased viscosity, and dehydration are prone to occur, which restricts the development of rice staple food. The main component of rice, starch, is easy to retrograde, which causes the storage process of rice staple food. This article focuses on the structure of rice starch and the influence of other main components in rice on the retrogradation characteristics. Based on the research trends at home and abroad, the technical methods commonly used to control the retrogradation of rice starch are reviewed. Provide ideas for improving the quality of rice staple food and extending the shelf life of rice staple food.

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Original research was done by Han Xue, Jing Xueping, Zhang Lili, Zhang Lanwei

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