Abstract:The retrogradation of starch has different levels of complexity；the approach consists of the architecture of the starch granule，a discussion of disorganization in excess water and high temperature and followed by effect of different additives on the retrogradation of starch.The granules are composed of different proportions of amylose and amylopectin，with the latter in larger quantity；the terms retrogradation is excess water aqueous dispersions of amylose or amylopectin but also after a disorganization of the native order of starch granules；the inhibition of starch retrogradation with chitin nano-whiskers，charge carrying amino acids，salt，oligomeric procyanidins，disaccharides are studied，however，it is still controversial，and further research was required.The more accurate location and knowledge of the states by microstructure studies and also their characteristics along staling could be interesting to study to gather more information，and to supply a research direction to enhance food quality.