[Properties of modified starches with regard to tendencies of development in nutrition and food production].

Trends of development of food processing in view of the inclusion of modified starches are presented. Because of the rapid development in this field it is taken to be necessary to elaborate, besides the already known procedures, extended methods for the determination of functional properties and to apply them for their characterization. Modified starches of different type of modification are characterized by means of selected functional properties and the connection between the various characteristics is investigated. From the complex of research work in this field some results as to the water-binding properties of thermally modified starches are presented and statistically evaluated with regard to the properties of oxidized starches.