ABSTRACT
CONTENTS Introduction ..................................................................................... 140 Starch Polymer Structure and Function ........................................ 140
Amylose and Amylopectin ................................................... 140 Granule Composition ............................................................ 141
Starch Properties ............................................................................. 143 Gelatinization ......................................................................... 143 Pasting Viscosity .................................................................... 146 Retrogradation ....................................................................... 147
Modification of Starch .................................................................... 147 Starch Selection Process ................................................................. 153 Microscopy ...................................................................................... 154 Starch and Food-Processing Interaction ........................................ 155 Starch and Acid Interaction ........................................................... 159 Starch and Enzyme Interaction ...................................................... 160 Starch, Sugar, and Hydrocolloid Interaction ................................ 161 Starch and Lipid Interaction .......................................................... 162 Starch and Protein Interaction ....................................................... 163 Conclusion ....................................................................................... 164 References ........................................................................................ 164
Starch is clearly recognized and acknowledged by researchers and product developers as a multifunctional ingredient in a wide variety of food systems. The array of properties that can be obtained by using starch allows it to be considered and selected in numerous food applications. Starches today are widely used not only to provide viscosity; they also contribute texture, gelling, film forming, mouth-feel, and nutritional benefits to finished food products.
