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Amylum / Starch is contained in large amounts in cereals (wheat, maize (corn), rice), and in the root vegetables potatoes and cassava (manioc)
Starch is an energy storage polymer produced by many plants. When starch is trapped in seeds and grains, it can become inaccessible to digestion.
During cooking, starch is gelatinized, breaking the crystal structure and making the molecules accessible to amylase.
However, cooling, drying, and freezing of starch causes changes in starch structure (retrogradation), converting it to an indigestible form