However, amylose has been identified as a component of floridean starch granules in some cases, particularly in unicellular red algae.
22.
This has been attributed to a release of starch granules from the protein matrix, rendering them more susceptible to enzymatic digestion.
23.
Chloroplasts become large and irregular with large starch granules inside of them as well as other internal alterations to the chloroplasts.
24.
Large numbers of starch granules can be emitted when the grain comes into contact with water through a process called osmotic shock.
25.
Nucleoids of chloroplast DNA, chloroplast ribosomes, the thylakoid system with plastoglobuli, starch granules, and many proteins can be found floating around in it.
26.
When starch granules are exposed to heat and water, they swell, leaching out some starch and forming hydrogen bonds with other starch granules.
27.
An analysis of starch granules, in particular, showed that the Egyptians did not use lightly baked bread as the main ingredient in brewing.
28.
Prior to baking, starch granules absorb a small amount of water at room temperature as it is mixed with water to form predough.
29.
Amylose, a long-chain molecule, diffuses from the starch granule when cooked in water, and lends itself to dishes where the potato is mashed.
30.
When starch granules are exposed to heat and water, they swell, leaching out some starch and forming hydrogen bonds with other starch granules.
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