Table 1 Basic composition of wheat and rice starches.
From: Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch
Starch | Amylose (%) | DS (%) | Water (%) | Protein (%) | Lipid (%) | Ash (%) |
|---|---|---|---|---|---|---|
Rice | 11.5 ± 0.3 | 0.89 ± 0.07 | 11.72 ± 0.07 | 0.29 ± 0.04 | 0.07 ± 0.01 | 0.24 ± 0.09 |
Wheat | 25.0 ± 0.6 | 1.30 ± 0.02 | 10.62 ± 0.21 | 0.36 ± 0.02 | 0.11 ± 0.01 | 0.15 ± 0.04 |
