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 ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

The powder is made of two different starch molecules: Amylose and amylopectin. It contains around 25% amylose, which means it will gel up and thicker more than other types of starches. In addition ...

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 crust. While tapioca and potato starch contain ...

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 ...