Native starches must undergo physical, chemical, or enzymatic modification processes to overcome the technological limitations that restrict their versatility in industrial applications. Enzymatic modification emerges as a clean alternative, free from chemical agents, enabling the design of new molecular structures through alterations in the amylose/amylopectin ratio, molecular weight, branch chain length distribution, and semicrystalline order. In this context, this review examines three major groups of enzymes—hydrolases, debranching enzymes, and glucosyltransferases—essential for starch enzymatic modification and their effects on technofunctional properties such as solubility, swelling capacity, gelatinization, pasting, and in vitro digestibility. In summary, this review aims to provide insights into the current state and future perspectives of enzymatic action for designing starches with specific properties tailored to targeted applications in the food and non-food agro-industrial sectors.