How to Select the Correct Modified Starch to Improve the Food Texture

Abstract

Modified starches play an important role in producing the texture of processed foods. Main modified starches for food are divided in starch to prevent retrogradation and crosslinking starch to improve stability of viscosity. To add “mochimochi (glutinous, sticky)” texture to food, low-amylose starch or tapioca starch are main choices. Furthermore, to add “sakusaku” (crisp) texture to food, degradable starch is effective. To make fish products more “puripuri” (gelatinous, springiness), oil coated starch can be selected. To keep “funwari” (Soft) texture in bread or cake, pregelatinized starch which contains vegetable oil is preferable. Selecting proper kinds of basic starches or modified starches is important to make the special texture of processed foods.