[DOC] [TLE] What Makes Rice Sticky? | Rouxbe Cooking School [PAR] Long grain rice typically has high amounts of amylose (about 22%) and the least amount of amylopectin (ex., long grain varieties, Basmati and Jasmine). Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. [DOC] [TLE] Rice Science - Different Types (Page 1 of 2) - Busy Cooks - About.com [PAR] Amylopectin is a highly branched molecule that makes the rice sticky when it's ... 
And short grain rice has even more amylopectin and little to no amylose, so it's ... 
is very sticky when cooked, with the highest amount of amylopectin and no 
amylose. ... The type of starch in the rice determines whether it will be fluffy or 
sticky. [DOC] [TLE] Starch in Food: What Makes Rice Sticky, Why Does ... - Guy Crosby [PAR] Starch in Food: What Makes Rice Sticky, Why Does Bread Stale, and Eat Your ... 
a minimal amount of space. ... amylose, and the ends of the long branches of 
amylopectin, form helical ... The starches in short, medium, and long-grain rice 
vary in their ... short- grain contains less than 15%, to almost no amylose (waxy 
starch). [DOC] [TLE] Amylopectin - Resource - Smart Kitchen | Online Cooking School [PAR] The other type of starch component is Amylose which makes up roughly 20% to 
30% ... Short Grained Rice typically has high Amylopectin levels and 
consequently tend to ... Medium Grain Rice contains a moderate amount of 
Amylopectin in its outer ... tends to have a medium amount of Amylopectin and is 
moderately sticky. [DOC] [TLE] How does the ratio of amylose and amylopectin in rice change its ... [PAR] All starches are made up of varying proportions of amylose and amylopectin. This 
ratio varies ... This ratio varies not only among the different types of starch, but 
among the ... Short grain rice typically contains the lowest levels of amylose and 
the ... Sticky rice (a.k.a., glutinous, waxy or sweet rice) is very sticky when cooked. [DOC] [TLE] Rice  The Student Chef [PAR] The seed from a semi-aquatic plant, rice has been a food source for people for ... 
levels of amylose with much higher levels of amylopectin that cook up soft and 
sticky. ... Short-grain rices like sushi rice or sticky rice, also known as glutinous 
rice, are ... In the process of converting rice, the starch hardens and make it 
harder to... [DOC] [TLE] What Makes Sticky Rice Sticky?  Food Republic [PAR] Aug 12, 2011 ... What Makes Sticky Rice Sticky? What Makes Sticky Rice Sticky? The Food 
Scientist answers vexing food questions. Facebook  Twitter... [DOC] [TLE] Rice, white - WholeHealthMD [PAR] To Americans, rice is the most familiar food eaten in grain form. ... cereal grains, 
its protein quality is good because it contains relatively high levels of the ... Short-
grain rice may be almost oval or round in shape. Of the three types of rice, it has 
the highest percentage of amylopectin, the starch that makes rice sticky, or clump
... [DOC] [TLE] Starch Makes Rice Sticky or Fluffy - Fine Cooking [PAR] Long-grain rice has more amylose; shortgrain has more amylopectin. Heat 
makes rice exude starch, some kinds more than others. ... at around 160 to 170
F. High-amylose longgrain rice doesn't finish swelling until about 200F, meaning 
that... [DOC] [TLE] High-Amylose Foods | LIVESTRONG.COM [PAR] Apr 13, 2015 ... Amylose is a type of resistant starch, meaning it isn't well-digested and absorbed 
in the small intestine. ... Long-grain rice has more amylose than short-grain rice. 
... are made with starches containing high levels of amylose as well. .... Cooking 
Science Guy: Starch in Food: What Makes Rice Sticky, Why... [DOC] [TLE] Rice 101: Nutrition Facts and Health Effects - Authority Nutrition [PAR] White rice is the most commonly consumed type, but brown (whole grain) ... 
Amount. Calories, 130. Water, 69 %. Protein, 2.4

Question: The short-grain type of this contains higher levels of amylopectin, the starch that makes it sticky
Answer: Rice