Spazzaprezzi.

Starches and Flours

Today we illustrate, in this table, the difference between the various starches and flours available on the market. We show you the gelatinisation temperature, the size of the granules.

September 9, 2016

Today we illustrate, in this table, the difference between the various starches and flours available on the market. We show you the gelatinisation temperature, the size of the granules, and the percentage of amylose.

Product	% Amylose	Granule Diameter	Gelatinisation
Corn Starch	22-28%	5-25(15)	62-72°C
Waxy Corn Starch	<1%	5-25(15)	63-72°C
High Amylose Corn Starch	50-90	3-25(12)	63-92°C
Tapioca Starch	17-22°C	5-25 (20)	62-73°C
Sorghum Starch	23-28	6-30(15)	68-78°C
Wheat Starch	17-27	2-35()	58-64°C
Rice Starch	16-17	3-8(5)	68-78°C
Wheat Flour			81-94°C
Potato Starch			59-68°C