Complex Carbohydrates. FCS 3120. Amylose Lineaer Loose, flexible coil Amount varies with food product (usual range is 17-28\%) Tapioca & cornstarch. Amylopectin Dendritic (branched chain) Lacks helical configuration More abundant (some foods contain as much as 80\%). Starch Fractions.
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Type of starch
Extent of heating
Sugar & acid
Fat & proteinFactors influencing Paste, Viscosity, & Gel formation