{"id":415,"date":"2022-01-22T10:22:21","date_gmt":"2022-01-22T13:22:21","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=415"},"modified":"2022-01-22T10:22:21","modified_gmt":"2022-01-22T13:22:21","slug":"physical-modification-of-starch-by-heat-moisture-treatment-and-annealing-and-their-applications-a-review","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2021-2\/physical-modification-of-starch-by-heat-moisture-treatment-and-annealing-and-their-applications-a-review\/","title":{"rendered":"Physical modification of starch by heat-moisture treatment and annealing and their applications: A review"},"content":{"rendered":"<h3><em><strong><span class=\"content\"><span class=\"text given-name\">Laura Martins <\/span><span class=\"text surname\">Fonseca, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Shanise Lisie Mello El <\/span><span class=\"text surname\">Halal, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Alvaro Renato Guerra <\/span><span class=\"text surname\">Dias, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Elessandra da Rosa <\/span><span class=\"text surname\">Zavareze<\/span><\/span><\/strong><\/em><\/h3>\n<h3 class=\"section-title u-h3 u-margin-l-top u-margin-xs-bottom\"><strong>Abstract<\/strong><\/h3>\n<div id=\"as0005\">\n<h3 id=\"sp0030\" style=\"text-align: justify\">Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the\u00a0gelatinization\u00a0temperature. This review focuses on: research advances; the effect of HMT and annealing on starch structure and most important properties; combined modifications; and HMT-starch and annealed-starch applications. Annealing and HMT can be performed together or combined with other modifications. These combinations contribute to new applications in different areas. The annealed and HMT-starches can be used for pasta, candy, bakery products, films,\u00a0nanocrystals, and\u00a0nanoparticles. HMT has been studied on starch\u00a0digestibility\u00a0and promising data have been reported, due to increased content of slowly digestible and\u00a0resistant starches. The starch industry is in constant expansion, and modification processes increase its versatility, adapting it for different purposes in food industries.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.carbpol.2021.118665\">https:\/\/doi.org\/10.1016\/j.carbpol.2021.118665<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Laura Martins Fonseca, Shanise Lisie Mello El Halal, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze Abstract Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2021-2\/physical-modification-of-starch-by-heat-moisture-treatment-and-annealing-and-their-applications-a-review\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":373,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-415","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-22 19:18:04","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=415"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/415\/revisions"}],"predecessor-version":[{"id":417,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/415\/revisions\/417"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/373"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}