Starch Paste Properties
摘要
Starch plays an important role in the food industry. However, the pasting properties of starch are still not fully understood, and many times, its native structure limits its applications. In this context, understanding its paste formation process is of great importance to provide improvements in terms of food texture and nutrition. In this chapter, studies on the pasting properties of starch have been compiled. In this way, current information will be provided that discusses the paste properties of starch, as well as future perspectives and challenges to optimize its application in various food products.