What it does
The high proportion of linear amylose means it retrogrades quickly and firmly on cooling, forming a network that is thermally stable and does not easily melt again. In almost every other product that behaviour would be a defect. In a starch noodle it is the structure of the product itself, because there is no gluten to do the job.
Where it works
Glass and starch noodles, where firmness, elasticity, translucency and resistance to cooking water are all consequences of amylose reassociation. Also as a texturising agent where a firm set is wanted.
Where it does not
Anywhere retrogradation is the enemy. A chilled sauce or a frozen filling made with it will firm, weep and go grainy exactly as it is supposed to in a noodle.
What it interacts with
The ageing and cooling step, more than any other ingredient. Time and temperature after gelatinisation decide how much of the available structure is actually built.
