“…Despite the low relative viscosity and degree of polymerization of starch, dextrinized paste (as well as ordinary starch) is highly structured in comparison with the developed one. The established phenomenon of high structuring of starch hydrogels is well known from the literature [2,3]. As is known, the structure of starch paste consists of supramolecular formations (globules, colloidal particles, conglomerates) in which starch macromolecules are involved in intra-and intermolecular hydrogen bonds.…”