BD is an indicator of granule rigidity (Batey, 2007),with smaller BD values indicative of more rigid granule structures. Increasing sugar concentrations decreasedBD, and BD was less in sucrose solutions than in themonosaccharide solutions. The decreased BD in increasingly concentrated sugar solutions could be attributed toincreasing sugar hydrogen bonding with amylose chainsattempting to leave the granule during pasting subsequently causing an increase in granule rigidity and stability