CHAPTER 16 - STARCH

Abstract

Starch is obtained from cereal seeds and certain roots and tubers. Corn is the major commercial source of starch worldwide, but other sources such as wheat, rice, potatoes, and cassava are important in some countries. This chapter discusses the chemical nature of starch, involving the molecular structures, properties, and changes they can undergo; it further discusses the physical nature of starch, involving granular structures, properties, and changes they can undergo. The chapter discusses the changes that occur in starch during food production, the commercial process of starch modification, and the use of modified starches. Huge array of treatments can be applied to raw starches to change the performance in use. Through these treatments (1) improved resistance to heat, acid, and shear stresses can be achieved, (2) temperatures at which thickening of raw starch occurs can be altered, (3) the specific properties of finished products can be controlled, and (4) the shelf stability of foods destined for cold storage and freezer storage can be enhanced. Starches can be treated for many kinds of modification of their functionality in starch-containing foods.