Abstract
A pre-gelatinized starch is one kind of physical modification of starches which are accomplished by heating and by mechanical shearing. Pre-gelatinized modification starch is produced by sufficient heat, followed by drying and grinding. The objective is to generate starch ingredients with instantaneous cold water solubility and thickening/gelling capabilities. Pre-gelatinized starch, sometimes called “instant” starches, can be dissolved in water at temperatures below gelatinization of the native starches (BeMiller, Reference module in food science. Elsevier, 2016). Pre-gelatinized starch particles exhibit a complete lack of birefringence and generally retain very little, if any, of the original native granule structure, although there are almost always some ungelatinized granules in any commercial preparation made on a hot roll, i.e., via drum drying (Fritze, Ind Eng Chem Process Des Dev 12:142–148, 1973).
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Hong, Y., Liu, X. (2018). Pre-gelatinized Modification of Starch. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-13-0725-6_4
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DOI: https://doi.org/10.1007/978-981-13-0725-6_4
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