Finding ways to manipulate the ratio of amylose to amylopectin in starch is an important goal in the starch industry, as these two components strongly influence the biophysical properties of ...

Foods higher in amylose retain their resistant nature more than those higher in amylopectin. While extremely high heat or prolonged cooking may slightly reduce resistant starch levels, typical ...

Starch is the most common carbohydrate in foods. Starch consists of long chains of glucose called amylose and amylopectin. Different types of rice have varying amounts of these compounds ...

Here's why using sushi rice for risotto won't deliver the creamy texture you're after, and what varieties to use instead for ...

All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...