Cornstarch

Made of 25% amylose 75% amylopectin

Both amylopectin and amylose are starches. Amylose “consists of long, chain-like molecules” and amylopectin “consists of large, highly-branched molecules” and it also makes up most of the starch content in plants. Since cornstarch is also a carbohydrate, it is found in corn products such as tortillas and many other foods.

Since these are both starch molecules, they have the same affects due to too much or too little as the starch listed above (in wheat flour)

http://www.gmo-compass.org/eng/glossary/ http://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Amylopectin.svg/800px-Amylopectin.svg.png http://www.chemsoc.org/networks/learnnet/cfb/images/amylose.gif