ABSTRACT
Starch granules are insoluble in cold water. However, enhanced temperature creates colloidal dispersion of amylose during lique-faction process. Heating in a dry environment breaks down starch molecules and causes formation of pyrodextrins. Starch properties, such as swelling of powder, gelatinization temperature, extend of esterification with phosphoric acid, and the amount of other com-pounds entrapped inside the inner surface of the amylose helices, are influenced by the structure of the polysaccharide granules.
