long amylose chain moves around in a larger
volume than the more compact amylopectin
containing the same number of glucose
molecules, and is more likely to tangle with
other chains. Amylose is therefore a more
effective thickener than amylopectin.
Pure Starch
Starch has been separated from the
proteins and other materials in grains since
ancient times. The Romans called it
amylum, which meant “not ground at the
mill.” They made it by grinding wheat in a
mortar and then soaking the flour for days,
during which bacteria grew and digested
the grain’s cell walls and gluten proteins
while leaving the dense, solid starch grains
intact. They reground the dregs, and then
pressed them through fine linen, which
retained the small grains. The starch grains
were dried in the sun, and then either
cooked in milk or used to thicken sauces