Starch Structure and Properties

By: Dr Detlev Glittenberg.

The first lesson is free! Just click lesson 1 to try before you buy.

In this course you will learn how starch is constructed up from glucose. It answers the question how and why it is different from cellulose having the same basic building block.

The differences between starches from different botanical sources are described and the economical aspects briefly discussed.

The important aspects of starch cooking and the behavior of starch pastes are highlighted as well as methods for their analyses for different applications.

Special emphasis is put on viscosity measurement.

Examples are given for the existing types of starch conversion and its influences on applications.

Also the most useful methods of starch analysis are presented.

After finishing this tutorial you will have an overview and understanding of the basic starch functions, which is helpful to understand the language of the specialists.

It is also a prerequisite to understand more specialized starch tutorials.

Take this Course