Differential Scanning Calorimetry (DSC) is a technical analysis that has allowed the identification, in a system of starch and water, the transitions and structural modifications of the starch granule, to verify the association of fragments of amylase and amyl-pectin (retro- gradation), and to identify changes in thermal properties as consequence of heat and moisture treatments. This review presents concepts on DSC, structure and phase transitions of starch granule. In addition, researches to characterize different starches by DSC are outlined.
