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The document summarizes a study that characterized the structural and physicochemical properties of rye starch compared to wheat starch. Rye starch granules were found to be larger on average than wheat starch granules. Rye starch showed similar gelatinization temperatures and enthalpies as wheat starch but had slightly lower retrogradation tendencies. The differences were attributed to differences in amylopectin chain length profiles between the starches. Rye starch was found to have higher levels of short

Author

frendystp

Language

EN