Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 302 - 310

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032756

Recent advances in modification of cereal starches by dry heating treatments

  • WANG Jiaying ,
  • LIU Jia ,
  • LEI Lin ,
  • ZHAO Guohua ,
  • YE Fayin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang 550006, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-06-22

  Revised date: 2022-07-25

  Online published: 2023-08-30

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Abstract

Cereal grains are raw materials for making processed staples of human diets, in which the main constituent is starch. Due to the characteristics of convenience and green, the dry heating treatment (DHT) process has been used increasingly for starch modification in the food industry. It has been proved that DHT effectively improves both the properties of cereal starches and the quality of cereal foods. This review focused on the research advances in cereal starch modifications by DHT. It not only described the principle of DHT as a method of altering starch properties but also outlined the effect of dry heating on the composition, structure, and physicochemical properties of cereal starches, and the benefits of added ingredients (such as ionic gums, amino acids, sugars, and so on) on assisting dry heating treatments of cereal starches. The applications of DHT as an alternative for cereal starch modification in the food industry were also summarized. In addition, the challenges in the dry heating modification improving the functionalities of cereal starches prospected. At the end of the paper, the direction of the future research was discussed.

Key words： dry heating treatment; cereal starch; modification; functionality; application

Cite this article

WANG Jiaying , LIU Jia , LEI Lin , ZHAO Guohua , YE Fayin . Recent advances in modification of cereal starches by dry heating treatments[J]. Food and Fermentation Industries, 2023 , 49(14) : 302 -310 . DOI: 10.13995/j.cnki.11-1802/ts.032756

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