Digestive enzymes cannot penetrate the cell wall of plants. Some starch granules are packed so tightly within the plants strong cell walls that they are trapped [2]. This is the case for some cereal grains such as wholegrain oats and wholegrain bread – those cereal ingredients that are coarsely ground and therefore the cell remains intact. Amylase is unable to break down the wall of the cell and it therefore passes through to the large intestine
tarch is protected by the granule it is tightly packed in. These granules are insoluble unless they are subjected to water and heat in the cooking process. This starch is found in unripe bananas and uncooked potatoes. For the granule structure to be disrupted, these foods will need to reach temperatures of approximately 70 – 80 degrees Celsius [3]. As previously discussed, this causes a gel to form and increases digestibility.