Functionality of Starch Derivatives in Bakery and Confectionery Products

Abstract

© 2018 Elsevier Inc. All rights reserved. Starch represents the major ingredient in bread or cookies, especially in gluten-free baked goods, where it provides structure and texture to a final product. In the confectionery industry, however, starches are applied mostly as gelling and dusting agents. To improve their functional properties and increase their versatility in different processing conditions, native starches can be modified.Starch derivatives were applied in bakery and confectionery industries to substitute gluten in gluten-free products, mimic fat in confectionary fillings, retard staling in bread, and so forth. Because starch is abundant, inexpensive, and a nontoxic material, it could be expected that the interest in its application in creating novel food products will rise.This chapter will give the overview of bakery and confectionery products designed using starch derivatives. The effect of starch derivatives on product quality and processing performance will be reviewed and related to their influence on system colloidal structure.