amylose
/am-uh-lohs/US // ˈæm əˌloʊs //UK // (ˈæmɪˌləʊz, -ləʊs) //
直链淀粉,半乳糖,木糖,直链糖
Definitions
n.名词 noun
- 1
- : the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.
Examples
Cornstarch is high in amylose, Provost says, so it is particularly effective at priming the potatoes for crispiness.
This lets the starches fully swell and sets up the amylose spread and cross-link.
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