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| Starch Type | Amount
[%] | Cooking Method | Gelatinization
Temperature Onset
Celsius | Gelatinization
Temperature Range | References |
| Arrowroot | 4.37 | | | 80-87 | 2 |
| Arrowroot | 5.0 | | | 79 - 80 | 3 |
| Barley:Canadian | DSC | 55.9 | 55.9 - 70.1 | | 6 |
| Barley | DSC | 54.5 | 54.5 - 68.3 | | 6 |
| Cassava | 5.0 | | | 74 - 75 | 3 |
| Cassava | | | | 59 | 4 |
| Corn | 4.90 | | | 91-93 | 2 |
| Corn | 5.0 | | | 86 to 87C | 3 |
| Corn | 9% | Rapid Visco Analyzer | 65.3 | 82.1 peak viscosity | 9 |
| Maize, normal | | DSC analysis | 68.4-69.5 | 7.5-9.1 | 1 |
| Maize, amylose extender | DSC analysis | | 68.0-71.0 | 12.7-33.7 | 1 |
| Maize , sugary-2 | | DSC analysis | 56.3-70.2 | 8.3-11.7 | 1 |
| Maize, waxy | DSC analysis | | 68.6-70.8 | 6.6-10.1 | 1 |
| Potato | 1.96 | | | 90-93 | 2 |
| Potato | 5.0 | | | 69 - 70 | 3 |
| Potato | | | | 61 | 4 |
| Rice | 5.49 | | | 94-96 | 2 |
| Rice | 5.0 | | | 84 - 85 | 3 |
| Rice, waxy rice tapol | | DSC analysis | 74.9 | 78.8 | 4 |
| Rice, waxy rice tainan | | DSC analysis | 66.1 | 70.4 | 4 |
| Rice, waxy rice IR29 | | DSC analysis | 69.2 | 72.7 | 4 |
| Rice, waxy rice Tainung | | DSC analysis | 68.9 | 72.2 | 4 |
| Rice, waxy rice Malagkit Sungsong | | DSC analysis | 68.5 | 72.0 | 4 |
| Rice, normal Chianan 8 | | DSC analysis | 63.8 | 68.8 | 4 |
| Rice, normal Milyang 23 | | DSC analysis | 69.4 | 71.9 | 4 |
| Rice, normal Bassinati 370 | | DSC analysis | 69.4 | 71.9 | 4 |
| Rice, normal IR64 | | DSC analysis | 66.1 | 75.5 | 4 |
| Rice, normal Rojolele | | DSC analysis | 69.2 | 73.5 | 4 |
| Rice: native | - | DSC analysis | 61.5 | 61.5-80.0 | 5 |
| Rice: derivatization | - | DSC analysis | 62.0 | 62.0 - 80.0 | 5 |
| Rice: hydroxypropylated with 2.5% propylene oxide | - | DSC analysis | 57.0 | 61.5 - 80.5 | 5 |
| Rice: hydroxypropylated with 5% propylene oxide | - | DSC analysis | 50.0 | 57.0 - 77.0 | 5 |
| Rice: hydroxypropylated with 10% propylene oxide | - | DSC analysis | 62.0 | 50.0-71.5 | 5 |
| Rice: hydroxypropylated and cross-lined with 2.5% propylene oxide and 0.25% epichlorohydrin | - | DSC analysis | 58.0 | 62.0 - 81.5 | 5 |
| Rice: hydroxypropylated and cross-linked with 5% propylene oxide and 0.25% epichlorohydrin | - | DSC analysis | 50.0 | 58.0 <79.5/td> | 5 |
| Rice: rice hydroxypropylated and cross-linked with 10% propylene oxide and 0.25% epichlorchydrin | - | DSC analysis | 60.5 | 50.0 - 73.0 | 5 |
| Rice: cross-linked with 0.25% epichlorohydrin | - | DSC analysis | 60.5 | 60.5 - 78.0 | 5 |
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| Sago | 5.68 | | | 74-80 | 2 |
| Sorghum | 4.66 | | | 94-96 | 2 |
| Tapioca | 3.54 | | | 71-82 | 2 |
| Waxy corn | 2.98 | | | 89-92 | 2 |
| Waxy rice | 3.13 | | | 87-91 | 2 |
| Waxy sorghum | 3.42 | | | 91-93 | 2 |
| Wheat | 6.44 | | | 92-94 | 2 |
| Wheat | 5.0 | | | | 3 |
| Wheat | | | | 77 | 4 |
| Rice Flour: Kaybonnet | DSC | 71.1 | 71.1- 81.8 | | 7 |
| Rice Flour: Cypress | DSC | 73.8 | 73.8 - 84.8 | | 7 |
| Rice Flour: Bengal | DSC | 64.3 | 64.3 - 77.3 | | 7 |
| Rice Flour: Orion | DSC | 63.2 | 63.2 - 76.0 | | 7 |
| Rice Starch | DSC | 63.2 | 63.2 - 82.8 | | 7 |
| Potato Starch: Mainchip | Brabender Viscoamylograph | 67.8 | 84.5 peak | | 8 |
| Potato Starch: ND651-9 | Brabender Viscoamylograph | 66.5 | 78.5 peak | | 8 |
| Potato Starch: Avebe | Brabender Viscoamylograph | 62.7 | 92.3 peak | | 8 |
| Navy Bean Starch | Brabender Viscoamylograph | 79.0 | peak | | 8 |
| Pinto Bean Starch 79.0 | Brabender Viscoamylograph | | peak | | 8 |
| Acha A94 | 9% | Rapid Visco Analyzer | 65 | 84.7 peak viscosity | 9 |
| Acha A85 | 9% | Rapid Visco Analyzer | 68.8 | 71.5 peak viscosity | 9 |
| Iburu I94 | 9% | Rapid Visco Analyzer | 67.7 | 86.4 peak viscosity | 9 |
| Iburu I85 | 9% | Rapid Visco Analyzer | 65.1 | 82.5 peak viscosity | 9 |
| Tamba | 9% | Rapid Visco Analyzer | 66.9 | 84.1 peak viscosity | 9 |
| Wheat flour: Klasic | 1:2 (w/w, dwb) | DSC | 61.0 peak | 54.6 - 73.7 | 10 |
| Wheat flour: Calorwa | 1:2 (w/w, dwb) | DSC | 61.5 peak | 56.2 - 73.1 | 10 |
| Wheat:Cavalier | 1:2 (w/w, dwb) | DSC | 60.7 peak | 55.7 - 71.8 | 10 |
| Wheat flour: Yecora Rojo | 1:2 (w/w, dwb) | DSC | 60.3 peak | 54.9 - 73.3 | 10 |
| Wheat flour: Serra | 1:2 (w/w, dwb) | DSC | 61.4 peak | 54.6- 74.3 | 10 |
| Wheat flour: Red Bicyle | 1:2 (w/w, dwb) | DSC | 63.2 peak | 56.2 - 75.8 | 10 |
| Wheat Flour: Lewjain | | Rapid Visco Analyzer | 78 | | 11 |
| Wheat Flour: Stephens | | Rapid Visco Analyzer | 78.7 | | 11 |
| Wheat Flour: Hill 81 | | Rapid Visco Analyzer | 80.9 | | 11 |
| Wheat Flour: Madsen | | Rapid Visco Analyzer | 81.6 | | 11 |
| Wheat Flour: Penawawa | | Rapid Visco Analyzer | 76.2 | | 11 |
| Wheat Flour: Klasic | | Rapid Visco Analyzer | 83.7 | | 11 |
| Wheat Flour: Butte86 | | Rapid Visco Analyzer | 88.5 | | 11 |
| Wheat Flour: Kanto 107 | | Rapid Visco Analyzer | 78.3 | | 11 |
| Wheat Flour: AUS90257 | | Rapid Visco Analyzer | 79.0 | | 11 |
| Buckwheat Starch American Common (CB-F) | | DSC | 66/3 peak | 57.8 - 77.9 | 12 |
| Buckwheat Starch: American Common (CB-A) | | DSC | 68.8 peak | 62.4 - 79.2 | 12 |
Buckwheat Starch: : ChineseHiQuality
CB-83-230 | | DSC | 68.3 peak | 61.1 - 77.3 | 12 |
Buckwheat Starch Tartary
(TB-87--1) | | DSC | 68.8 peak | 63.3 - 79.9 | 12 |
| Buckwheat Starch: Tartary (TB90-2) | | DSC | 69.3 peak | 62.8 - 80.8 | 12 |
| Buckwheat Starch: Tangwan Tartary (TB-T) | | DSC | 70.8 peak | 64.3 - 81.3 | 12 |
| Wheat Starch: Sigma | | DSC | 63.7 peak | 59.2 - 74.3 | 12 |
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Adjusted, calculated, averaged and modified from references
1. Ng, K.-Y., S.A. Duvick, and P.J. White. 1997. Thermal properties of starch from selected maize (Zea mays L.) mutants druing development. Cereal Chemistry 74(3): 288-292.
2. Osman, E.M. and G. Mootse. 1958. Behavior of starch during food preparation. I. Some properties of starch-water systems. Food Research 23: 554-564.
3. Woodruff, S. and L. Nicoli. 1931. Starch gels. Cereal Chemistry 8: 243.
4. Muhrbeck, P. and A.-C. Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of starch gels- a comparison of potato and cassava starches. Carbohydrate Polymers 7: 291-300.
4. Jane, J., T. Kasemsuwan, J.F. Chen, and B.O. Juliano 1996. Phosphorus in rice and other starches. Cereal Foods World 41:827.
5. Yook, C., U.-H. Pek and K.-H. Park. 1993. Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked rices. Journal Food Science 58: 405.
6. Bhatty, R.S. and B.G. Rossnagel. 1998. Comparison of pearled and unpearled Canadian and Japanese barleys. Cereal Chemistry 75(1): 15-21.
7. Fan, J. and B.P. Marks. 1998. Retrogradation kinetics of rice flours as influenced by cultivar. Cereal Chemistry 75(1): 153-155.
8. Kim, Y.S., D.P. Wiesenborn, J.H. Lorenzen, and P. Berglund. 1996. Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry 73(3): 302-308.
9 Jideani, I.A., Y. Takeda, and S. Hizukuri. 1996. Structures and physicochemical properties of starches from Acha (Digitaria exilis), Iburu (D. iburua>), and Tamba (Eleusine coracana). Cereal Chemistry 73(6): 677-685.
10 Bhattacharya, M. and H. Cooke. 1996. Selection of desirable starch pasting properties in wheat for use in white salted or yello alkaline noodles. Cereal Chemistry 73(6): 721-728.
11 Zeng, M., C.F. Morris, I.L. Batey, and C.W. Wrigley. 1997. Sources of variation for starch gelatinization, pasting and gelation properties in wheat. Cereal Chemistry 74:63.
12 Li, W., R. Lin, and H. Corke. Physicochemical properties of common and tartary buckwheat starch. Cereal Chemistry 7491): 79-82.
Updated: Wednesday, December 5, 2007.
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