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 ...

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

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 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 ...