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Le materie prime utilizzate per la produzione di amido includono generalmente cereali, tuberi di patata e alcune radici, ciascuna con un contenuto di amido variabile: riso (70-80%), mais (65-75%), grano (60-70%), segale, orzo, avena (50-60%), patate (17-24%) e manioca (15-21%). Il libro comprende diversi capitoli che trattano argomenti come la tecnologia di produzione di amido, destrina e glucosio, i biopolimeri alimentari, la reologia, le miscele di amido-galattomannano e la fisica del sistema amido.
Il primo capitolo approfondisce i processi di produzione di amido, destrina e glucosio. .
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