Some experimental results on the utilization of starch in starchy food were explained in this paper. Physicochemical properties of Harusame noodles were affected by the characteristics of thestarch used as well as the method of preparation employed. Potato starch was used as the raw material of Boro and Ebi-Senbei (shrimp craker) because of soft and refreshing taste and higher heat expansion power, respectively. The texture of Mochi can be altered, depending upon the processing methods and some additions of waxy corn or tapioca starch. It was found that the addition of potato or tapioca starch could improve the texure of the noodles. The addition of β-amylase or carbohydrate to some kinds of starchy food effectively retarded the rate of starch retrogradation. The addition of about 5% waxy corn starch was able to repress syneresis of Curdlan gel.
