# data[].attributes.body
start to read from bottom to up ;)

# data[].attributes.body
1. 1960s : Drum dried, cross-linked and stabilized starches first became commercially available around 1960, making instant dessert mixes and in-plant cold processing of starch-containing foods possible.

2. 1970s : The use of hydroxypropylation in distarch phosphates and distarch glycerols was commercialized in the early 1970s and provided higher stability and richer texture than previously possible.

3. 1980s : starch improvements in the 1980s centered on emulsion stabilization and flavor encapsulation.

4. 1990s : Replacing the fat in indulgence products.

(click on a link below for more information...)

# data[].attributes.headline
Developments of the 1950s: Development of mono-substitution

# data[].attributes.subject
Developments of the 1950s: Development of mono-substitution

# data[].attributes.body
The outstanding achievements of the 1950s were the commercialization of monosubstituted, or stabilized starches and high amylose starches.

# data[].attributes.attachment_link.readable_text
Amylose is a type of resistant starch, meaning it isn't well-digested and absorbed in the small intestine. Instead, it's fermented by bacteria in the large intestine the way some types of fiber are broken down and may have some of the same benefits, such as limiting spikes in blood sugar levels and lowering cholesterol. Whole, plant-based foods are likely to have the most amylose and other types of resistant starch, but some processed foods are made with starches containing high levels of amylose as well.

Video of the Day

Plant foods typically store starch in a ratio of 1 part amylose to 4 parts amylopectin, with the exception of some waxy forms of potatoes and other plants that contain almost all amylopectin. Amylopectin isn't a resistant starch, and it's quickly broken down and absorbed by your body. Rice contains up to 24 percent amylose, depending on the type, and beans and other legumes typically contain 30 to 40 percent amylose.

High-amylose corn contains 70 percent amylose, regular corn contains about 28 percent and sago and wheat have about 26 percent amylose. Arrowroot consists of about 21 percent amylose, potatoes are about 20 percent amylose, sweet potatoes contain 18 percent amylose and cassava is about 17 percent amylose. Waxy rice and waxy sorghum varieties don't contain any amylose.

To increase your resistant starch intake, eat a cup of cooked white beans, which provides 7 grams. A tablespoon of Hi-maize resistant starch, 1/4 cup of uncooked oats and a medium green banana all have more than 4 grams of resistant starch, and 1/2-cup serving of cooked lentils provides 3 grams. One-half cup of pearl barley has almost 2 grams of resistant starch, and an ounce of pumpernickel bread or 2 ounces of white pita bread each provide more than 1 gram.

Longer cooking times tend to decrease resistant starch, and some foods, such as yams and potatoes, contain more resistant starch after they are cooked and cooled than when they have just finished cooking. Puffed wheat cereal contains more resistant starch than puffed rice or corn, and pumpernickel and rye breads provide more of this starch than sourdough or wheat breads.

Resistant starch may help limit your risk of constipation and keep your digestive system healthy, according to a report published in the Food Australia Supplement. It may also help control your blood sugar levels and increase feelings of satiety. Because not all of the calories from resistant starch are absorbed, foods containing these starches may help you control your weight.

Look for processed foods that contain Hi-maize resistant starch, which could be listed on ingredients labels as resistant cornstarch. You can also purchase this type of starch to add to your own smoothies, sauces, baked goods and casseroles. This can help you increase your intake of resistant starch from the more typical 3 to 8 grams per day to the recommended 15 to 20 grams per day, according to an article published in Today's Dietitian in September 2012.

# data[].attributes.attachment_link.description
Amylose is a type of resistant starch, meaning it isn't well-digested and absorbed in the small intestine. Instead, it's fermented by bacteria in the large intestine the way some types of fiber are broken down and may have some of the same benefits, such as limiting spikes in blood sugar levels and lowering cholesterol.

# data[].attributes.body
The quality attainable with food starch thickeners improved dramatically in the 1940s with the introduction of cross-linked starches and waxy maize.

Cross-linking with bifunctional reagents was first patented in 1943 and commercialized in the late 1940s.

# data[].attributes.body
1. 1807 : The first American wheat starch plant was in Utica, New York.

2. 1824 : Wet milling of potato starch began in Hillsborough County, New Hampshire.

3. 1844 : Wet milling of corn got underway, when the Colgate wheat starch mill in Jersey City, New Jersey, was converted to processing corn using Thomas Kingford’s alkaline purification.

4. 1895 : There were 5 wheat starch and 16 corn starch plants in the U.S. The corn starch plants were producing 200MM pounds of starch per year (Whistler, 1984).

5. 1880 to 1890 : The number of American starch plants had decreased from 140 to 80, several of which consolidated in 1890 to become the National Starch Manufacturing Company of Kentucky.

6. 1900 : The United Starch Company and the National Starch Manufacturing Company consolidated (Whistler, 1984).

# data[].attributes.body
1. 1804 : Bouillon- Lagrange first reported production of dextrin by roasting starch in the search for an industrial substitute for gum arabic and tragacanth.

2. 1811 : Kirchoff discovered that sugar could be produced from potato starch by hydrolysis with acid.

3. 1830 : concurrent with the opening of large potato starch mills, sugar from starch came into use in wines in Germany.

4. 1874 : Naegeli showed partial acid hydrolysis of starch granules produced a residue containing short linear molecules.

# data[].attributes.attachment_link.entities[].name
Organic Molecules Carbohydrates | Cell Biology | Biochemistry

# data[].attributes.attachment_link.title
OCR AS Biology || Polysaccharides - Starch

# data[].attributes.attachment_link.description
OCR AS Biology Biological molecules Module 2 Hope it is informative Song - Moment of truth || FM Static Like&Subscribe

# data[].attributes.body
1. 4000 BC : Strips of Egyptian papyrus stuck together with a starchy adhesive

2. 170 BC : Cato describe that starch were separated from grain by Romans.

3. 300 years later : a greek physician named Celcius, described starch as a wholesome dietary product and it also used to produce an "artificial honey" with saliva for traeting wounds.

4. 312 AD : Starch was shown to provide resistance to ink penetration in chinese paper.