7. Starch in Foods

  1. Ronald E. Wrolstad
  1. Andrew S. Ross

Published Online: 25 JUN 2013

DOI: 10.1002/9781118688496.ch7

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry

How to Cite

Wrolstad, R. E. (2012) Starch in Foods, in Food Carbohydrate Chemistry, John Wiley & Sons Inc., West Sussex, UK. doi: 10.1002/9781118688496.ch7

Author Information

  1. Department of Crop and Soil Science / Department of Food Science and Technology, Oregon State University, Corvallis, Oregon

Publication History

  1. Published Online: 25 JUN 2013
  2. Published Print: 6 JAN 2012

ISBN Information

Print ISBN: 9780813826653

Online ISBN: 9781118688496

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Keywords:

  • α- and β-amylase;
  • Cooking of starch;
  • Cross-linking;
  • Depolymerization;
  • Differential scanning calorimetry;
  • Microscopy;
  • Stabilization;
  • Starch granules;
  • Starch in foods;
  • Viscometric methods

Summary

This chapter contains sections titled:

  • Introduction

  • Sources of Starch

  • Molecular Structure of Starch

  • Starch Granules

  • Gelatinization and Pasting: The Cooking of Starch

  • Retrogradation and Gelation: The Cooling of Cooked Starch

  • Monitoring Starch Transitions

  • Starch Hydrolytic Enzymes

  • Modified Starches

  • Resistant Starch

  • Concluding Remarks

  • Vocabulary

  • References