Thermal technologies to enhance starch performance and starchy products

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