Starch granules

Starch granules are the microscopic, semi-crystalline particles in which plants package starch, and each botanical source has a characteristic size and shape, from the tiny granules of rice to the large ovals of potato starch. On heating in water they swell, absorb water, and gelatinize, the process that thickens sauces, sets bread crumb, and builds texture in countless foods. Granule architecture determines gelatinization temperature, swelling behaviour, digestibility, and processing performance, which is why starches from different sources behave so differently in the kitchen and the factory. Damaged granules from milling absorb water faster and ferment more readily.