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As matérias-primas utilizadas na produção de amido incluem normalmente grãos de cereais, tubérculos de batata e certas raízes, cada um com um teor variável de amido: arroz (70-80%), milho (65-75%), trigo (60-70%), centeio, cevada, aveia (50-60%), batata (17-24%) e mandioca (15-21%). O livro inclui vários capítulos que abrangem tópicos como a tecnologia de fabrico de amido, dextrina e glucose, biopolímeros alimentares, reologia, misturas de amido-galactomanano e a física do sistema de amido.
O primeiro capítulo aborda os processos detalhados de fabrico de amido, dextrina e glucose. .
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