When starch molecules are subjected to exo-acting enzymes(e.g., phosphorylase a and/or β-amylase), amylose/amylopectin is hydrolysed from the non-reducing ends and the enzyme action stops close to the branches (Bertoft, 2004). The remnant part is termed limit dextrins (LDs) and represents the internal part of the starch components. The limit value (β- or φ,β-LV) (%) represents the external part of