Abstract
Starch and starchy products can be modified by different technologies in order to improve its properties and expand the applications. Among the different technologies, thermal techniques are interesting as no chemical pollution is involved and are generally recognized as simple and safe. In this opinion paper, we discuss about selected thermal technologies which are drum drying, extrusion, spray drying, autoclaving, instantaneous controlled pressure drop (DIC®) process, and dry heating treatment. A brief description is proposed for each technology, followed by the major findings described in the literature, and the most relevant developments in the field over the last five years. Thermal technologies present different parameters to be evaluated and optimized. In this way, each technology interacts with starch involving particular mechanisms. This results in different modifications of the starch structures and consequently in diversified functionalities.
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