Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality

Abstract

BackgroundStarch derivatives, such as oxidized starch, maltodextrin, and cyclodextrin are commonly used in baking applications because of their potential functional and health benefits. For instance, starch derivatives may be used to create foods that reduce the risk of obesity, type 2 diabetes mellitus, and colon cancer. They can also be used to create innovative food products, with novel functional attributes or improved quality. An improved understanding of the production, characteristics, and functionality of starch derivatives could lead to the production of innovative baked foods with enhanced quality and health attributes. Scope and approachIn this review article, the different physical, chemical, and enzymatic methods used to create starch derivatives are first summarized. Then, the impacts of starch derivatives on food digestion, the gut microbiota, food quality, and food shelf life are discussed. Several applications of starch derivatives in baked foods are then highlighted. Finally, areas where additional research and development are required in the future are highlighted. Key finding and conclusionsStarch derivatives are widely used in baked foods, and they have a significant impact on their quality and functionality. For instance, they can improve the textural characteristics, extend the shelf life, enhance the flavor profile, and improve the nutritional profile of breads, cookies, and crackers. Several potential applications of derivatized starches in baked foods have already been demonstrated, including as fat replacers, prebiotics, delivery systems and inks as raw materials for 3D printing, this helps achieve precision nutrition and personalized customization of baked foods.