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 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 ...

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 ...

But having examined the mechanism of the action, we have reached the conclusion that this change in colour is not due to the synthesis of starch, but to the formation of amylose from amylopectin.

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

How Does This Happen? Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing ...

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 ...