from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.
- n. A polysaccharide, such as starch or cellulose.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.
from the GNU version of the Collaborative International Dictionary of English
- n. One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
from The Century Dictionary and Cyclopedia
- n. One of the three groups into which the carbohydrates are divided, the others being glucose and saccharose.
Sorry, no etymologies found.
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.
Plants produce two broadly different forms of starch: simple long chains called amylose, and highly branched chains called amylopectin.
The amylopectin is shattered into short starch molecules called amylose, which are easily digested by the enzyme amylase.
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.
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.
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.
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.
But other rice is low, if it is mostly amylose starch.
Yeasts do not have the enzymes to break down starch amylose into more simple fermentable sugars.
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.
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