Waxy and high-amylose wheat starches and flours—characteristics, functionality and application

By P. Hung, T. Maeda, N. Morita. 2006

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Dietary Carbohydrate Utilization by European Sea Bass (Dicentrarchus labrax L.) and Gilthead Sea Bream (Sparus aurata L.) Juveniles (2011, background): “Thus, it is possible to obtain starches with high amylose content (up to 70%), named amylostarches, and starches with almost no amylose (≈ 1%), named waxy starches (Hung et al., 2006).”
Pea protein concentrate substituting fish meal or soybean meal in diets for Atlantic salmon (Salmo salar)—Effect on growth performance, nutrient digestibility, carcass composition, gut health, and physical feed quality (2009, result): “Viscosity was not measured in our experiment; however, other studies have shown that differences in the amylose to amylopectin ratios of starches affect pasting properties of flour, which are involved in the texture and quality of end-use products (Hung et al., 2006).”
A Modified TILLING Method for Wheat Breeding (2009, background): “Varying amylose/ amylopectin ratios lead to diff erences in granular structure, physicochemical properties, and quality of end-use products (Hung et al., 2006).”