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