Heat and moisture modification of native starch granules on susceptibility to amylase hydrolysis

Although annealing and heat-moisture treatments do not gelatinize or modify the size or shape of starch granules, the treatments do cause modification to the internal structure of the granules and as a consequence of these changes, modify the rate and extent of hydrolysis by amylases. This mini-review considers these processes in the context of starch modification and digestion.