Starch blends are thermoplastic polymers produced by blending starch with plasticizers. Puddings are thickened with starches such as corn starch or tapioca. The sugars hydrolyzed from starch add sweetness into soy sauce. Starch and cellulose molecules are strings of glucose molecules. Rishta is made from wheat starch or rice flour. Semolina flour consists of a protein matrix with entrapped starch granules. Cellulose is similar in form to complex carbohydrates like starch and glycogen. Chemically, biofuels are alcohols produced by fermenting raw materials from starch and sugars. Fermentation is the microbial conversion of starch and sugars into alcohol. Amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ) into sugars. Rice is typically rinsed before cooking to remove excess starch. The percentage of reducing sugars present in these starch derivatives is called dextrose equivalent (DE). Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Egg yolk also contains enzymes like amylase, which can break down added starch. Fiber may affect amylase activity and hence the rate of hydrolysis of starch.