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Starch-based texturizers can play an important role in dough binding, machinability and final texture development for commercial sheeted and baked snacks.  For example, while the texture of non-laminated snack crackers is primarily driven by a strong network of gas cells generated by film formation and steam entrapment, added starch-based texturizers exhibit a significant impact on dough binding properties, moisture release during baking and final product texture.  This section of the session will explore the mechanism of starch functionality and key starch characteristics that drive snack performance.  The influence of starch structure will be directly correlated with the functions that lead to desired snack texture characteristics as profiled through descriptive sensory analysis and compared with localized product texture maps created through principal component analysis. This understanding enhances how a manufacturer can control the quality of existing products or introduce novel textural experiences into snack applications.