Abstract: The effects of various starches on the sweet potato flour gelatinization properties tested by Brabender Viscograph were investigated. The starch of potato or sweet potato could make its flour gelatinization temperature drop,but corn or cassava starch would make it go up;The starch of sweet potato or corn could make the sweet potato flour gelatinization time longer. Add various starches could make the sweet potato flour valley viscosity increase. The starch of potato or corn could also in crease its peak value viscosity, but the viscosity break towin was low in corn starch,while its valley viscosity was high.

Key words: Starch , Sweet potato flour , Gelatinization properties