The amylose/amylopectin ratio differs between starches, but typical levels of amylose and amylopectin are 25–28% and 72–75%, respectively (Colonna & Buléon, 1992). However, the starches of some mutant genotypes of e.g. maize, barley and rice contain either an increased amylose content (i.e. high amylose or amylostarch with up to 70% amylose) or an increased amylopectin content (i.e. waxy starch with 99–100% amylopectin). In the past 10 years, several waxy wheat cultivars have been developed as well, as discussed by Graybosch (1998).