Modification of Food Starches
Positive attributes of starches can be greatly improved and/or negative characteristics diminished by slight and relatively simple modifications. Modifications of native starch are designed to change one or more of the following properties:-
(i) Gelatinization temperature and cooking characteristics.
(ii) Solid viscosity relationships.
(iii) Retrogradation characteristics.
(iv) Ionic character.
(v) Resistance to changes in viscosity of pastes due to acid conditions, mechanical shear, high temperature.