ABSTRACT
Starchaccountsforthegreatestquantityofallthefoodconsumedby mankind.Itsfunctionalpropertiesexertgreatinfluenceontheconsumer's acceptanceofthefood.Thewayfoodstarchfunctionsinafoodsystem dependsonitssource.Therearefourgeneralgroupingsofstarchprimarily basedontheirsource:tubers,cerealgrains,waxycerealgrains(starch fractioncontainslessthan2%amylose)grains,andlegumes.Functional propertiesofcerealstarchesdifferdistinctlyfromthoseoflegumesand tubers.Moreover,differenceshavebeenreportednotonlyamongcereals butalsoamongvarietiesofthesamenonwaxycereal.
