Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Various modification treatments have been carried out to improve the physicochemical and functional properties of various types starch flour. Modification by acetylation has widely used quality stability starch. This review describes effects its dual modifications on starch/flour their applications. Acetylation can increase swelling power, volume, water/oil absorption capacity, retrogradation stability. The with cross-linking or hydrothermal treatment thermal starch/flour. However, results may vary depending type starch, reagents, processing methods. Acetylated be as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, other products better paste clarity. A comparison characteristics acetylated starches is expected a reference developing applying starches/flours in fields products.