All the three samples were extruded with the same
barrel temperature and moisture content, but the amylase
concentrations were different, which were 0, 0.4, and
1.3 % (w/w), respectively. Therefore, with amylase concentration
rising, the starch hydrolysis extent increased and
molecular size became smaller. Maltose was the main
composition of the hydrolysate. This was confirmed by
another report [15]. It was known that the amylase-catalyzed
hydrolysis of starch produced a variety of different
molecular sizes of dextrin. The final hydrolysate of starch
by amylase is maltose and a-limit dextrin [20]. Thus, in a
reasonable hydrolysis extent of starch, alcoholic degree