Characteristics and properties of the final product

Starches are mixtures of two constituents: amylose and amylopectin. The former is organized linearly from D-glucose. In starch granules, amylose is crystallized due to a large number of hydrogen bonds. Amylopectin is a branched polymer of D-glucose. Amylopectin has a much lower degree of crystallization than amylose, and absorbs a lot of water when cooked.

Amylopectin-rich granules are easier to disperse in water than those containing high levels of amylose. The amylose/amylopectin ratio of starch varies according to botanical origin, ranging from 72% to 82% for amylose, and from 18% to 28% for amylopectin. However, the amylose content of certain types of starch, such as waxy corn starch, can be less than 1%