Starch and heating

Starch modifications can be classified as physical modifications, chemical modifications and genetic modifications.45 Physical modification of cassava starch involves application of shear force, blending and thermal treatment. A combination of thermal treatment and shear force has been widely used to produce many extruded products and snacks. Well-known physically modified cassava starch products are alpha starch or pregelatinized starch and heat-moisture treated starch. 

A cationic starch can be prepared by blending a condensate of formaldehyde plus an inorganic ammonium salt with starch and heating at 80 °C for up to 1 h.1316 A great interest was developed with urea-formaldehyde resins that were made to react with such polyalcohols as starch.1317-1319 It was reported that the reaction of starch with urea-formaldehyde resin required an acidic catalyst592,1320-1325 and the use of such dispersants as polyphosphates.1326 Ammonium metaphosphate catalyzed the reaction without the addition of any other acid catalyst.1327 A product that formed a paste was produced by controlling the proportion of starch to aldehyde (either up to 20% of formaldehyde or up to 30% of acetaldehyde) and urea (up to 15%) at pH 2 1.1328... 

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