Many studies on the properties of starch and flour have been widely carried out by researchers over the past two decades. Information about the characters obtained is very useful in the application to determine suitable food products based on these characteristics. The application of starch in food processing will result in the final processed product which is influenced by the physicochemical properties of starch. This can be seen for example in the making of bread, non-wheat noodles, and thickening of food products, each of which requires starch with a certain character. To be able to meet the needs of starch in food processing, information about the physicochemical characteristics of starch is required. This book discusses in detail the various characteristics of starch and their characterization techniques. It does not only discuss the characters related to food processing, but also bio-functional starch as a prebiotic and its evaluation methods. It is expected that readers will better understand the importance of characterizing the properties of each type of starch to illustrate its potential use in various food products.