Modified food starch physical modifications

Tapioca starch and chemically modified tapioca starches are easily converted to instant (pregelatinized) forms (also known as cold-water-soluble starch). This physical modification is brought about by pasting of the starch and subsequent drying as described in Section 12.4. Control of particle size is critical to texture and rehydration rate when the product is redispersed in water.68 Fine particle size results in a smooth texture on redispersion, e.g. in pudding preparation.69 As a comparison, coarse texture could be more desirable in fruit- or vegetable-based foods. 

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