ABSTRACT
Modified starch derived from ancient remains has an unusual capacity to provide detailed insights about the processing of starchy resources, but to date this potential has only been realised in a few key cases. Modified starch is produced when the morphological or physico-chemical structure of native starch is disrupted in some way, such as during food preparation acf. Chapters 4, 5). Since it is more susceptible to organic decay than native starch granules, ancient modified starch is only likely to be preserved in particular conditions, such as in arid or otherwise unusually protected situations.
