Table 2.

Range of total starch, amylose (AM), amylopectin (AP) and protein content in the five predominant cereal brewing grains [26].

Cereal	Range in Starch Content (%)	Range in AM Content (%)	Range in AP Content (%)	Range in Protein Content (%)
Barley	50–60	22–27	78–73	8–20
Corn	75–80	24–31	76–69	6–10
Rice	75–87	23–30	77–70	6–10
Sorghum	65–75	22–27	78–73	6–15
Wheat	65–70	22–27	78–73	9–20