ABSTRACT
Starch is a very common and ubiquitously available material, which is classified as “renewable raw material” for industrial production (Table 1) of food and nonfood goods (Table 2) with particular properties based on specific starch qualities (highly heterogeneous hydrophilic material, more or less insoluble in aqueous media, highly viscous when dispersed/dissolved, limited resistance against thermal, mechanical, and chemical stress, basically biodegradable). An on-line dictionary
of starch terms (https://www.foodstarch.eom/dictionary/a.asp) and a collection of starch characteristics (https://www.orst.edu/food-resource/starch/index.html) provide information upon state of the art industrial and breeding attempts to obtain and develop parameters to control starch-based material properties (1, 2).
