Chapter 9 — Further Reading

Beginner

Harold McGee, On Food and Cooking (2004), Chapter 10: "Cereals, Doughs, and Batters" and Chapter 11: "Sauces." The single most important reference for cooks on starch chemistry. McGee's prose is accessible to anyone who has cooked dinner; the depth, however, will satisfy a food-science graduate student. If you read one external reference for this chapter, read McGee. (Available in any well-stocked library.)
J. Kenji López-Alt, The Food Lab (2015), Chapter 8: "Sausages, Sauces, and Gravies," and the rice section of Chapter 11. Lopez-Alt brings experimental rigor to the kitchen: temperature-controlled testing, side-by-side comparisons, photographs of starch-thickening in progress. The roux-darkness experiment in his section on gumbo is worth the price of admission.
YouTube: "Why Bread Goes Stale" by NileRed Shorts. Five-minute video, vivid demonstration of retrogradation. Excellent classroom material.

Samin Nosrat, Salt, Fat, Acid, Heat (2017), the "Heat" chapter and the bread section. Less technical than McGee but with elegant illustrations of how heat transfer interacts with starch behavior. Good for cooks who want narrative more than mechanism.
Modernist Cuisine at Home (Myhrvold, Bilet et al., 2012), Volume 2, the chapter on thickeners. Modernist Cuisine's full set is a several-thousand-dollar commitment, but the at-home volume is library-affordable. The thickeners chapter is the best non-academic discussion of modified starches in print.
Belitz, Grosch, & Schieberle, Food Chemistry (5th ed., 2009), Chapter 4 ("Carbohydrates"). Graduate-level food chemistry textbook, but Chapter 4 is approachable for anyone willing to read slowly. The diagrams of amylose helices and amylopectin branching are worth photocopying.

Buleon, A., Colonna, P., Planchot, V., & Ball, S. (1998). "Starch granules: structure and biosynthesis." International Journal of Biological Macromolecules, 23(2), 85–112. Foundational review paper on starch granule architecture. Cited by essentially every paper on starch since. Available through most university library subscriptions.
Tester, R. F., Karkalas, J., & Qi, X. (2004). "Starch — composition, fine structure, and architecture." Journal of Cereal Science, 39(2), 151–165. A more recent comprehensive review; covers amylose:amylopectin ratios across crops and the link between molecular structure and functional properties.
BeMiller, J. N., & Whistler, R. L. (eds.) (2009), Starch: Chemistry and Technology (3rd ed.). The reference handbook for starch science. Each chapter is by a different specialist; the sections on retrogradation kinetics and modified starches are graduate-level but readable.

Christine Ferber, Mes Confitures (1999, English translation 2002). A French jam-maker's reference. Practical pectin chemistry presented through recipes. Ferber, who works in Alsace, is the most-cited preserver in modern Europe.
The Ball Blue Book Guide to Preserving (Ball Corp., updated annually). The canonical American home-preserving reference. Practical, conservative on safety, includes tested recipes and pectin-ratio guidelines.

AP Chemistry Lab Manual (College Board) — Lab 7 ("Identifying a Reaction"). The cornstarch-iodine demonstration described in Pat Hammond's case study can be adapted to satisfy several AP curriculum standards including stoichiometry, kinetics, and intermolecular forces.
Sapling Learning's General, Organic, and Biological Chemistry online lab simulations. The "Ripening Banana" simulation visualizes the starch-to-sugar conversion in fruit; useful for remote-learning settings where the live demonstration isn't possible.
Pat Hammond's personal recommendation: Save the empty cornstarch boxes. They make great ladybug containers for second-grade life-science day, and the chemistry teacher will earn favors from elementary colleagues that can be redeemed during lab-budget season.