Effects of Different Processing Methods on Starch Properties

Abstract:

Starch as one of the main components of food，especially cereal products，plays an important role in human diet. The five commonly used processing methods，including ultra-high pressure，frying，fermentation，extrusion and microwave，could significantly affect the physicochemical properties of starch，such as gelatinization，aging，crystallization etc. The interactions between starch and other components of food also influence the food quality. The applications of the five processing methods in starchy foods were summarized and the effects on starch properties and mechanisms were discussed in this paper，which are helpful for the further development of starchy food.