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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The consistency of "sticky" rice is determined by two kinds of starch in the kernels, amylose and amylopectin. The more amylopectin, the stickier the texture. Glutinous rice is easily distinguished from other varieties by its milky colour. Most widely consumed where it is grown-mainly in dry areas of northern Thailand, Laos and Cambodia-it is often used as an ingredient in sweet dishes and snacks, and for brewing beer.  2, record 1, English, - glutinous%20rice

Record number: 1, Textual support number: 1 OBS

Despite its name [glutinous rice], this rice, widely used in Chinese cooking, is completely gluten-free. When boiled it becomes sweet and sticky and is thus used mainly in baking and confectionery, and also for making beer. (There are two varieties, black and white).  4, record 1, English, - glutinous%20rice

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Variété de riz à saveur douce et à l'aspect onctueux et collant utilisé dans la préparation des machis (galettes confectionnées avec du riz).  3, record 1, French, - riz%20gluant

Record number: 1, Textual support number: 1 OBS

Le riz gluant se distingue facilement des autres variétés par sa couleur laiteuse.  1, record 1, French, - riz%20gluant

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

El arroz glutinoso (Oryza sativa var. glutinosa o Oryza glutinosa; también denominado arroz pegajoso y arroz dulce) es un tipo de arroz de grano corto que se vuelve pegajoso cuando se cocina. Se denomina glutinoso (del latín glūtinōsus) por lo pegajoso que es y no porque contenga gluten. No debe confundirse con otros arroces asiáticos que poseen este efecto pegajoso, el arroz glutinoso es más pegajoso que estos arroces.  1, record 1, Spanish, - arroz%20glutinoso

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

At this point, it is necessary to distinguish between the two main types of amylases in wheat. Beta amylase, present in all flours, attacks the alpha-1, 4 glucosidic linkages of accessible starch(e. g. damaged or gelatinized starch). It progressively splits off two glucose units in the form of maltose from the non-reducing end of the starch molecule but it cannot progress beyond the alpha-1, 6 glucosidic linkages present in the amylopectin part of the starch.....  1, record 2, English, - alpha%2D1%2C4%20glucosidic%20linkage

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Il est nécessaire, à ce point, de distinguer les deux principaux types d'amylases présents dans le blé. La bêta-amylase, présente dans toutes les farines, attaque les liaisons glucosidiques alpha-1,4 de l'amidon accessible (c'est-à-dire, l'amidon gélifié ou endommagé). Elle retranche progressivement deux unités de glucose sous forme de maltose de l'extrémité non réductrice de la molécule d'amidon, mais elle ne peut aller plus loin que les liaisons glucosidiques alpha-1,6 qui se trouvent dans la partie d'amylopectine de l'amidon. [...].  1, record 2, French, - liaison%20glucosidique%20alpha%2D1%2C4

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The starch grain or granule is composed of 2 parts, an outer surface coating or sack composed of amylopectin, and the inner portion called amylose.  3, record 3, English, - amylose

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Partie interne du grain d'amidon.  2, record 3, French, - amylose

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Homopolisacárido de glucosa no ramificado, constituyente del almidón.  2, record 3, Spanish, - amilosa

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Pullulanase... is more correctly named pullulan-6-glucanohydrolase, so called because it hydrolyzes the linear polysaccharide pullulan. Klebsiella pneumonia is the commercial source of pullulanase from which it is secreted during growth, although a portion of the enzyme appears to be cell-bound. Starch with a high amylopectin content is used as the substrate to induce the enzyme. Other sources include Bacillus spp and Aerobacter aerogenes.... The best known commercial application is in brewing.  1, record 4, English, - pullulanase

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le Règlement sur les aliments et drogues autorise actuellement l'utilisation de l'enzyme pullulanase provenant de Bacillus acidopullulyticus [...] et de Bacillus licheniformis [...] à des concentrations conformes avec les bonnes pratiques industrielles dans la production d'édulcorants dérivés de l'amidon et d'une variété de produits de boulangerie. Santé Canada a reçu une demande visant l'utilisation de la pullulanase obtenue à partir d'un microorganisme de l'espèce Bacillus licheniformis modifié génétiquement [...]  1, record 4, French, - pullulanase

Record 4,  Textual support,  Spanish