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Dry Heat Modification of Starch

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Physical Modifications of Starch

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Abstract

This chapter introduces the preparation methods of dry heating modified starch, including dry heating treatment (DHT) combined with or without food additives, DHT with other physical treatments such as annealing, ultrasonication, and microwave radiation. DHT plays a significant role in improving the physicochemical properties of starch. The influencing factors of DHT, such as starch types, treatment temperature, treatment times, additives, were summarized. In addition, the effects of DHT on the physicochemical properties of starch were described in detail. The DHT does not destroy the integrity of starch granules, but some dents and cracks appear on the surface of starch granules. After DHT, the crystalline structure of starch does not change, but it usually leads to the partial dissociation of the double helix structure in the crystalline region, resulting in the reduction of short-range molecular order. At the same time, freeze-thaw stability and rheological properties of dry heated starch could be improved to a certain extent. DHT modified starch is widely used in food stabilizer, baked food, functional food, 3D printing of food materials, and other fields because of its green and clean characteristics.

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Authors and Affiliations

  1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China

    Qingjie Sun

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  1. Qingjie Sun
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Editors and Affiliations

  1. Department of Food Science & Engineering, Shanghai Jiao Tong University, Shanghai, Shanghai, China

    Zhongquan Sui

  2. College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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Sun, Q. (2023). Dry Heat Modification of Starch. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-99-5390-5_12

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