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Synopsis The action and interaction of 5 genes, ae, du, su1, su2, and wx, conditioned amylose percentages in starch ranging from 0 to over 70%. Combinations of du, su2, and su2, which increased amylose content in a normal background, decreased amylose content in a homozygous ae background, and produced no amylose in a wx background. The five genes conditioned specific birefringence end‐point temperatures of endosperm starch and clear cut epistatic relationships in combination. End‐point temperatures were not related to amylose content.