Amylose

Like amylopectin, but linear and soluble. Technically, we could define it as a component of starch, a complex carbohydrate present in foods such as cereals, tubers and legumes. Amylose is a linear polysaccharide molecule composed of glucose units linked by alpha-1,4 glycosidic bonds. In starch, amylose is found together with another component called amylopectin, which has a branched structure.

From a culinary point of view, the proportion of amylose and amylopectin in a food influences its cooking properties and texture. For example, starches with high amylose content tend to form firmer, less sticky gels when cooked, while starches with low amylose content result in a softer, stickier texture, as in the case of glutinous rice.