What percentage of amylose is required for starch to be considered non-sticky or non-glutinous?

The correct answer reflects a crucial aspect of starch composition and its impact on texture. For starch to be classified as non-sticky or non-glutinous, it is necessary for the amylose content to be around 20%. The presence of amylose is key because it tends to form a more crystalline structure when gelatinized, which contributes to a firmer texture and helps prevent stickiness.

In contrast, higher amylopectin content, which typically dominates in sticky rice varieties, leads to a gelatinous and cohesive texture due to the branched structure of amylopectin. Understanding the balance of amylose and amylopectin is fundamental in sake production and rice varietal choices, as it affects both the mouthfeel and the overall characteristics of the sake produced.