Physicochemical Properties of Starch

Starch is a major biopolymer in many flour-based foods consumed worldwide and a crucial material in various industrial areas. The starches from different botanical origins often show differences in the composition and structure, and thus in the physicochemical properties (e.g., thermal, rheological, solubility, swelling, hydrolysis, and degradation features), which stands at the core of the design and production of starch-based products. This chapter summarizes the physicochemical properties of starch and related influencing factors, providing a foundational information for other chapters.

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Authors and Affiliations

1. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China Binjia Zhang & Dongling Qiao
2. Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Yabin Guo & Zihang Cheng

1. Binjia Zhang