Editing Starch (section)

===Structure of starch particles===
Within plants, starch is stored in semi-crystalline granules. Each plant species has a distinctive starch granular size: rice starch is relatively small (about 2&nbsp;μm), [[potato starch]]es have larger granules (up to 100&nbsp;μm) while wheat and tapioca fall in-between.<ref name="Rosicka-Kaczmarek wheat chapter">{{cite book |last1=Rosicka-Kaczmarek |first1=Justyna |last2=Kwasniewska-Karolak |first2=Izabella |last3=Nebesny |first3=Ewa |last4=Komisarczyk |first4=Aleksandra |chapter=The Functionality of Wheat Starch |title=Starch in Food |date=2018 |publisher=Woodhead Publishing |location=Duxford, United Kingdom |isbn=978-0-08-100868-3 |page=331 |url=https://www.elsevier.com/books/starch-in-food/sjoo/978-0-08-100868-3 |access-date=2022-02-27 |archive-date=2022-02-27 |archive-url=https://web.archive.org/web/20220227211012/https://www.elsevier.com/books/starch-in-food/sjoo/978-0-08-100868-3 |url-status=live }}</ref>  Unlike other botanical sources of starch, wheat starch has a bimodal size distribution, with both smaller and larger granules ranging from 2 to 55&nbsp;μm.<ref name="Rosicka-Kaczmarek wheat chapter" />

Some cultivated plant varieties have pure amylopectin starch without amylose, known as ''waxy starches''. The most used is [[waxy corn|waxy maize]], others are [[glutinous rice]] and [[waxy potato starch]]. Waxy starches undergo less [[Retrogradation (starch)|retrogradation]], resulting in a more stable paste. A maize cultivar with a relatively high proportion of amylose starch, [[amylomaize]], is cultivated for the use of its gel strength and for use as a [[resistant starch]] (a starch that resists digestion) in food products.