Chapter 1
Starch Structure  
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Basic Carbohydrate Chemistry
Starch Polymer Biosynthesis
Properties of Amylose and Amylopectin: amylose • amylopectin
Starch Granules: internal structure of the starch granule • minor constituents of the starch granule

Chapter 2
Starch Analysis Methods
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Microscopy: light microscopy • scanning electron microscopy
X-Ray Crystallography
Viscosity-Based Measurements
Other Measurements: swelling power • starch content • damaged starch • amylose and amylopectin content
• gelatinization
  

Chapter 3
Gelatinization, Pasting, and Retrogradation 
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Gelatinization
Pasting
Retrogradation
Effects of pH, Shear, and Other Ingredients
  

Chapter 4
Starch Modifications
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Chemical Modification: general considerations • crosslinking • substitution (stabilization) • conversion
Physical Modification: pregelatinized starch • heat-treated starch

Chapter 5
Matching Starches to Applications 
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General Considerations: sensory considerations • pH considerations • formula-related considerations •
processing considerations • distribution and end-use considerations
Starch-Selection Guides
  

Chapter 6
Confections and Dairy Products
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Confections: gum candies • hard candies • nougats, caramels, and toffees • starch molds • marshmallows
Dairy Products
Troubleshooting

Chapter 7
Grain-Based Products
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Bakery Products: cakes, muffins, and brownies • cookies • fillings and glazes, icings, and frostings
Extruded Products
Batters and Breadings
Troubleshooting
 

Chapter 8
Sauces, Dressings, and Other Applications
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Sauces, Gravies, and Soups: retorted products • frozen and dry products
Dressings: emulsion stability • texture
Meat Products: comminuted products • surimi
Troubleshooting
 

Chapter 9
Special Topics
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Fat Replacement
Emulsion Stabilizers
Encapsulating Agents
Resistant Starch