Carbohydrate molecules in foods have very varied structures and roles. Early research into the polysaccharides in various legume seeds demonstrated that their composition and structure varied significantly (McCleary, B.V., Matheson, N.K. and Small, DM 1976). In addition, the enzymes involved in biosynthesis (Small, and Matheson, (1979)) as well as hydrolysis during germination have been reported [Small, Matheson and Copeland; 1980]. Subseqently, the deteriorative role of enzymes (Vora Kyle & Small 1999) were studied along with the potential advantages of adding enzymes for hydrolysis of carbohydrates (Vora Kyle & Small 1999). Amylases are particularly important in the production of Asian noodles (Small., 2003; Tian, Liu and Small: 2011).