Starches is the fifth title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language.

The unique style and format of the Eagan Press Handbook Series includes diagrams, illustrations, tables, fast facts, and troubleshooting guides. These tools provide the information needed to make Eagan Press Handbooks timesavers on the job, in the classroom, or at the bench.

Starches is a complete, hands-on reference for anyone who works with starches or is looking for an answer to a question related to a specific starch application. It covers Starch Structure; Starch Analysis Methods; Gelatinization, Pasting, and Retrogradation; Starch Modifications; Matching Starches to Applications; Confections and Dairy Products; Grain-Based Products; Sauces, Dressings, and Other Applications; and Special Topics.

Eagan Press Handbooks are valuable reference tools for a wide range of professionals, including:

• New Product Developers
• Quality Assurance Staff
• Purchasing Agents
• Production Personnel
• Plant Managers and Supervisors
• Teachers
• Students
• Suppliers
• Technical Sales Representatives
• Engineers
• Food Scientists

Starches Handbook

Starch Structure

Starch Analysis Methods

Gelatinization, Pasting, and Retrogradation

Starch Modifications

Matching Starches to Applications

Sauces, Gravies, Soups, and Dressings

Bakery Products, Snacks, and Cereals

Confections and Batters and Breadings

Meats and Dairy Products

Additional Functionality

“…straightforward, user-friendly, essentially non-technical format with definitions of terms, examples, illustrations, tables, and trouble-shooting tips included throughout, making it clear and understandable for individuals at any level. It is therefore recommended as an asset to a variety of food industry professionals, including new product developers, quality assurance personnel, technical sales representatives, food scientists and students.”
—Carbohydrate Polymers

“…a valuable source of quick and precise information not only for product developers and purchasing agents, but for students, production personnel, engineers and food scientists.”
—Nahrung

"... gives an excellent overview of a broad topic in a concise and informative manner. The style and format used make it easy to read and comprehend."
—Food Technology in New Zealand