unlike that of wheat flour, which is milled
dry.
Rice Starch Rice starch is seldom seen in
Western markets. Its granules have the
smallest average size of the starches, and
produce an especially fine texture in the early
stages of thickening.
Tuber and Root Starches Compared to the
starches from dry grains, the starches from
moist underground storage organs come in the
form of larger granules that retain more water
molecules, cook faster, and release starch at
lower temperatures. They contain less
amylose, but their amylose chains are up to
four times longer than cereal amyloses. Root
and tuber starches contain a fraction of the
lipids and proteins that are associated with
cereal starches, which makes them more
readily gelated — lipids delay gelation by
stabilizing granule structure — and gives
them less pronounced flavors. These starches