Rinsing the starch rise is an important step that keeps it from getting gummy and sticky. But, for one dish, starch is what ...

Starch is composed of two molecules: amylose and amylopectin. Amylose is a hydrolase enzyme that catalyzes the hydrolysis reaction of the 1-4 linkages of the α-amylose component when digesting ...

Risotto rice has a short grain and is high in amylopectin starch. It's this starch, which is released by stirring, that produces the distinctive creamy texture. Long-grain rice varieties ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...