来自各种植物的淀粉和面粉已广泛用于各种应用,特别是在食品和化学工业。然而,天然淀粉和面粉有几个弱点,特别是在功能上,粘贴,和物理化学性质。通过改性工艺可以改善天然淀粉和面粉的质量。安全的修改类型,easy,有效的是使用水热处理技术进行物理改性,包括热湿处理(HMT)和退火(ANN)。这篇综述讨论了淀粉和面粉的水热改性,尤其是来自各种块茎和谷物。讨论主要是它对五个参数的影响,即功能性质,形态学,粘贴属性,结晶度和热性能。HMT和ANN的修改,总的来说,可以改善功能特性,导致颗粒表面开裂,对热稳定的粘度,增加结晶度,并提高糊化温度。然而,HMT和ANN对淀粉和面粉的一些改性对几个参数没有影响,甚至有相反的影响。对所综述的各种研究的总结,可为开发水热改性淀粉和面粉在各行业的应用提供参考。
Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.