EFFECT OF ANNEALING PROCESS ON PHYSICOCHEMICAL, MORPHOLOGICAL AND GELATINIZATION PROPERTIES OF CEREAL STARCHES

Abstract

Starch is one of the most important components in the food industry. However, the functional properties of native starch bring some disadvantages. Starch modification could overcome these weaknesses using several methods; one of them is the annealing process. This review provides information on the effects of the annealing process on the physicochemical, morphological and gelatinization properties of various types of cereal starch. The review also discusses the reasons for the variation in how the annealing process affects the properties of cereal starches. Overall, these different effects of the annealing process are caused by the different types of cereal starch, annealing conditions, and measurement methods. Annealed cereal starches have the potential for wider application in the food industry as ingredients in canned and frozen foods, noodles, and functional foods.