| 31. | When steaming, the addition of water and heat breaks up the helix structure and crystalinity of amylose.
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| 32. | The sugar components of starch ( amylose, glucose, etc ) are relatively tastless in starch form.
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| 33. | Starch content ( amylose ) of rice is very important factors in grain yield, processing and palatability.
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| 34. | Some cultivated plant varieties have pure amylopectin starch without amylose, known as " waxy starches ".
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| 35. | Currently, the extent of amylose leaching and granular structure distortion during the baking of croissants is still unknown.
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| 36. | Geneticists could show that waxy maize has a defect in metabolism precluding the synthesis of amylose in the endosperm.
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| 37. | The polysaccharide that makes up plant starch is named amylose, or " starch sugar "; see amyl.
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| 38. | Starch is an immensely complex molecule, containing different amounts of amylose and amylopectin, depending on the source.
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| 39. | The distinction may also arise from variation in the comparative ratio of two potato starch compounds : amylose and amylopectin.
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| 40. | Loose helical amylose chains have a hydrophobic interior that can bind to hydrophobic molecules such as lipids and aromatic compounds.
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