Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins – A review

By L. Jayakody, R. Hoover. 2008

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Structure-function relationships of starch components (2015, background): “When starch is annealed with an excess (>65%) or an intermediate amount of water (40–55%) at a temperature between that of glass transition and the To, the DSC endotherm peak associated with AP gelatinization shifts to a higher temperature and becomes narrower [106, 123].”
Effect of hydrothermal treatment of rice flour on various rice noodles quality. (2010, background): “Rice of intermediate amylose content yields a softer product with higher cooking loss, while flour from lowamylose rice has no potential for making usable rice noodles (Jayakody and Hoover, 2008; Jobling, 2004).”
Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “With the progress of ANN the initially weaker or imperfect crystallites gradually disappear, while the rest of the crystallites become more perfect due to fusion and recrystallization [7].”