Amylose

Plants produce two broadly different forms of starch: simple long chains called amylose, and highly branched chains called amylopectin. ❋ Harold McGee (2004)

Plants produce starch in two different configurations: a completely linear chain called amylose, and a highly branched form called amylopectin, each of which may contain thousands of glucose units. ❋ Harold McGee (2004)

The amylopectin is shattered into short starch molecules called amylose, which are easily digested by the enzyme amylase. ❋ Unknown (2009)

Conventional potato varieties contain starch granules made up of two glucose polymers: amylopectin, a highly branched molecule; and amylose, which has a linear molecular arrangement. ❋ MD Henry Miller (2010)

However, although the alignment of the linear amylose chains may be useful in food preparation, it is undesirable and so must be removed for many industrial applications, such as making the coating on glossy printing paper. ❋ MD Henry Miller (2010)

The amylose component is responsible for some of the characteristics of, for example, corn flour and wheat flour, which makes them thicken sauces while cooling. ❋ MD Henry Miller (2010)

The availability of Amflora means that potatoes with low-amylose starch appropriate for industrial uses will now be grown in Europe, and offer economic benefits to both local industry and farmers. ❋ MD Henry Miller (2010)

But other rice is low, if it is mostly amylose starch. ❋ Unknown (2008)

Yeasts do not have the enzymes to break down starch amylose into more simple fermentable sugars. ❋ Unknown (2005)

The tightly ordered clusters of amylose molecules require higher temperatures, more water, and more cooking time to be pulled and kept apart than do the looser clusters of amylopectin molecules. ❋ Harold McGee (2004)

Mid-Baking: From Foam to Sponge Oven spring stops when the crust becomes firm and stiff enough to resist it, and when the interior of the loaf reaches 155–180°F/68–80°C, the temperature range in which the gluten proteins form strong cross-links with each other and the starch granules absorb water, swell, gelate, and amylose molecules leak out of the granules. ❋ Harold McGee (2004)

They take two forms: straight chains of amylose (left), and branched chains of amylopectin (right). ❋ Harold McGee (2004)

When we cook a batter, the starch granules absorb much of the water, swell, gelate, leak amylose, stick to each other, and thus turn the fluid into a solid but tender, moist structure. ❋ Harold McGee (2004)

Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes. ❋ Harold McGee (2004)

Cooling, Further Thickening, and Congealing Once the starch in a sauce has gelated, its amylose has leaked out, and the cook judges the sauce to be properly cooked, he stops the cooking, and the temperature of the sauce begins to fall. ❋ Harold McGee (2004)

A small number of very long amylose molecules, then, will do the job of more but shorter amylose molecules, and of many more bushy amylopectins. ❋ Harold McGee (2004)

Indica rices are generally grown in lowland tropics and subtropics, accumulate a large amount of amylose starch, and produce a long, firm grain. ❋ Harold McGee (2004)

Once more the crystalline regions are disrupted, water molecules move in between the starch molecules, and the granules and amylose gels become tender again. ❋ Harold McGee (2004)