Waxy cereals
Waxy grain (also: waxy grain ) is a collective term for all types of grain in which the starch contained consists almost entirely or predominantly of amylopectin and contains very little amylose . As a result, their swelling and thickening properties are significantly stronger than those of the analogous normal types of grain. That is why products made from waxy grain are mainly used in the production of soups and sauces. They are also used in the sterile, frozen food, starch and sausage industries. The waxy grains are also known as sticky grains ( sticky rice , sticky corn, sticky millet).
composition
While normal rice starch consists of 12–35%, normal corn starch 20–30%, normal wheat and sorghum starch 25% amylose (the rest is amylopectin), waxy rice (or glutinous rice) only comes up to 6%, waxy maize only up to 2% amylose.
Individual evidence
- ↑ a b Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 , pp. 695 ( limited preview in Google Book search).