A review of the hydrothermal treatments impact on starch based systems properties

The physicochemical properties of starch can be modified by hydrothermal treatments, inducing changes of dough and final product properties. The effect of these treatments depends on the temperature, the starch-moisture ratio and the exposure time. The most used hydrothermal treatments applied on cereals and pseudocereals starches and flours are heat moisture treatment (HMT) and annealing (ANN). The differences between HMT and ANN consist of...