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  • Amylose - Encyclopedia. com
    amylose A polysaccharide consisting of linear chains of between 100 and 1000 linked glucose molecules Amylose is a constituent of starch (the other being amylopectin) In water, amylose reacts with iodine to give a characteristic blue colour
  • Starch - Encyclopedia. com
    Starch is the major energy reserve for plants; it is located mainly in the seeds, roots or tubers, stem pith, and fruit Starch amylose is primarily a linear chain of glucose units Amylose chains can coil into double helices and become insoluble in cold water Amylopectin also is composed of chains of glucose units, but the chains are branched
  • The Natural History of Rice - Encyclopedia. com
    The nonglutinous rice varieties can also be classified as low-amylose (8 – 20 percent), intermediate (21 – 25 percent), and high-amylose (>25 percent) types Generally Japonica has low amylose content and the amylose content of indica varies widely Environmental conditions can greatly influence amylose content as much as 6 percent for the
  • Rice as a Food | Encyclopedia. com
    Generally there are three rice cooking methods: large-amount-of-water method, absorption method, and steaming method The lot-of-water technique is good for arborio, basmati, or parboiled rice, but not for Thai jasmine or japonica rice with low amylose content, which should be cooked by steaming
  • American Maize-Products Co. - Encyclopedia. com
    The Ingredients Division, located in Hammond, was manufacturing all of American Maize ’ s corn starches in 1995, extracting them from common, waxy, and high amylose and various new hybrid strains of corn It also produced modifications of these starches by chemical or physical processes to make products designed to serve the particular needs





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