Polysaccharide that is the main energy store of plants. Composed of molecules of amyloses and amylopectins. Amount of each polymer, which varies between plant species, influences the functional properties of starch, such as gel forming ability of starch pastes. In addition to its role in cereal flour or meal used as a base for breadmaking, and manufacture of other bakery products and pasta, starch has many applications in foods, including as thickeners, anticaking agents, coatings and binding agents. Starch is often chemically or physically modified in order to improve its applicability for food processing, e.g. to increase thermal stability or alter the texture.