Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications.

Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications.