Starchy food is quiet common in human diet. Starch is often modified to be endowed with specific functionalities. Making flour by milling is almost inevitable during starch-based food processing. So milling modified starch, i.e. milling damaged starch (MDS) is discussed in this paper. Starch damage degree depends on both milling conditions and raw materials. In comparison with native starch, MDS has changed granular structure, disrupted crystalline region and molecular degradation. Hence, its functionalities are modified, including gelatinization, pasting property, digestion and water hydration properties. Furthermore, this review summarizes the effect of MDS on flour, dough and starchy food products. Controlling MDS at a moderate level is essential for the production of starch(y) foods with desirable quality. The measurement of MDS is also summarized. This paper provides a comprehensive knowledge of MDS in order to promote the flourishing of novel starch(y) foods production.

中文翻译：

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研磨受损淀粉的回顾：产生，测量，功能及其对淀粉基食品系统的影响。

淀粉食物是人类饮食中常见的安静食物。淀粉通常经过修饰以具有特定的功能。在基于淀粉的食品加工过程中，通过研磨制粉几乎是不可避免的。因此，本文讨论了研磨改性淀粉，即研磨受损淀粉（MDS）。淀粉的损坏程度取决于研磨条件和原料。与天然淀粉相比，MDS改变了颗粒结构，破坏了晶体区域并破坏了分子。因此，其功能被改性，包括糊化，糊化性能，消化和水合性能。此外，本综述总结了MDS对面粉，面团和淀粉类食品的影响。将MDS控制在中等水平对于生产具有理想质量的淀粉食品至关重要。还总结了MDS的测量。本文提供了有关MDS的全面知识，以促进新型淀粉（y）食品生产的蓬勃发展。