A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems

Abstract

Starchy food is quiet common in human diet. Starch is often modified to be endowed with specific functionalities. Making flour by milling is almost inevitable during starch-based food processing. So milling modified starch, i.e. milling damaged starch (MDS) is discussed in this paper. Starch damage degree depends on both milling conditions and raw materials. In comparison with native starch, MDS has changed granular structure, disrupted crystalline region and molecular degradation. Hence, its functionalities are modified, including gelatinization, pasting property, digestion and water hydration properties. Furthermore, this review summarizes the effect of MDS on flour, dough and starchy food products. Controlling MDS at a moderate level is essential for the production of starch(y) foods with desirable quality. The measurement of MDS is also summarized. This paper provides a comprehensive knowledge of MDS in order to promote the flourishing of novel starch(y) foods production.

Keywords: Dough; Flour; Food products; Functionality; Milling damaged starch.