Native and Modified Starches for Bakery and Confectionery Products

Globally, The human diet includes a wide variety of bakery and confectionery products. The baking industry stands as one of the rapidly expanding sectors on a global scale. Bakery products are mainly made up of wheat flour and the starch plays a credential role in the techno-functional attributes of the flour.

The global societal change in gluten and gluten-related celiac disorder led to the exploration of gluten-free (GF) products. Starch is one of the primary ingredients in the production of GF products.

Since starch has a potential role in bakery and confectionery products like fat replacers, texturizers, gelling agents, etc., the flour is partially or completely replaced to enhance the physical, textural, and sensory attributes of the products. Nevertheless, starch can affect a variety of products in differing ways, depending on the starch source and modification method applied.