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"q.s., quantity sufficient.

"q.s., quantity sufficient.

69%), which contains 25% amylose and 75% amylopectin. A change in this percentage can regulate the gelatinization temperature and the degree of gelatinization (viscosity) before, during, and after cooking. Such changes in proportion can be obtained by the replacement of certain quantities of flour by native or modified maize, wheat, potato, rice, or other starches. The starch industry has made such advances in the last few years that it is possible to obtain a tailor-made product for each individual requirement. A hard wheat flour has a high protein content and is strong in gluten. Soft wheat flour is low in protein with little gluten. The gluten in soft flours is of a different character than that in hard flours and is more elastic. These variations in content and type of gluten give rise to differences in the texture of the licorice paste.

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