This review focuses on the structure and biosynthesis of starch granules, emphasizing recent advancements in understanding through new physicochemical and biological techniques. The authors discuss the chemical structure of amylose and amylopectin, their molecular and macromolecular constituents, and the minor components associated with starches. They explore the different conformations of amylose and amylopectin, including their crystalline and amorphous states, and the role of these conformations in starch granule organization. The review also delves into the structure of starch granules, their size, shape, surface characteristics, and the orientation of macromolecules within them. Additionally, it examines the alternating ultrastructure of starch, the crystalline nature of starch, and the impact of these structures on enzymatic hydrolysis. The authors conclude by highlighting the complex organization of starch granules and the ongoing challenges in understanding their structure and function.This review focuses on the structure and biosynthesis of starch granules, emphasizing recent advancements in understanding through new physicochemical and biological techniques. The authors discuss the chemical structure of amylose and amylopectin, their molecular and macromolecular constituents, and the minor components associated with starches. They explore the different conformations of amylose and amylopectin, including their crystalline and amorphous states, and the role of these conformations in starch granule organization. The review also delves into the structure of starch granules, their size, shape, surface characteristics, and the orientation of macromolecules within them. Additionally, it examines the alternating ultrastructure of starch, the crystalline nature of starch, and the impact of these structures on enzymatic hydrolysis. The authors conclude by highlighting the complex organization of starch granules and the ongoing challenges in understanding their structure and function.