1). In cereal endosperm, it is the starch fraction of molecules or residues made up of glucose units, straight short chains (see nonwaxy endosperm). 2). The essentially linear fraction of starch, a polymer of glucose (dextrose) with up to 1,000 glucose units. It gives a blue complex with iodine and contributes directly to cooked rice hardness. It is measured colorimetrically by its blue complex with iodine in acetate buffer.