it contains a starch molecule called amylose. Amylose is significant since it makes up 20% to 25% of starch, and the more amylose a starch contains, the better it performs when creating a crispy ...

develop more resistant starch during cooling than short-grain, sticky varieties. This difference stems from the molecular structure of amylose, which forms more stable crystalline structures ...

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 ...