Modified starches are added to thicken or stabilize products such as puddings, fillings, sauces, and for other baking applications.
When it comes to which starch you should be adding to your products, your options stretch a mile wide. From native to modified starch, this carbohydrate can do just about anything you want it to.
Where to Start?
First, do you want native or modified? Native starches are the pure form, separated from wheat, corn, potatoes, or tapioca during milling or processing. These are best if you’re looking for a simple way to thicken or stabilize a variety of bakery products, sauces, puddings, fillings or instant foods.
Modified starch is native starch that has been changed physically, enzymatically, or chemically. Through control of reaction sites and the amylose or amylopectin molecules, modified starches can range from low viscosity and restricted swelling for creating a crispy coating, to high viscosity and clarity “pre-gel” starch for thickening foods.
What Kind of Modified Starch?
The three main types of modified starches are:
Hydrolyzed starches: usually a high-force gel with low viscosity.
Intercrossed starches: stabilize a product’s viscosity, improving the structure and increasing cross bonds.
Etherified starches: increase stability of the gel at a low temperature, helping retain moisture. They also improve freeze-thaw stability.
Find out more about modified wheat starches and how they’re made here.
If you’re looking for a starch that gels quickly without heat, then check out our Pre-gel Starch page!
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.