Abstract
Physical modifications of starches are starch property modifications imparted by physical treatments that do not result in any chemical modification of the starch other than limited glycosidic bond cleavages. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatment, annealing, microwave and other heating of “dry” starch, and “osmotic pressure treatment.” Nonthermal treatments include sonication, milling, static ultrahigh (high hydrostatic) pressure treatments, use of high-pressure homogenizers, pulsed electric field, freezing and thawing, and freeze-drying.
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