Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the gelatinization temperature. This review focuses on: research advances; the effect of HMT and annealing on starch structure and most important properties; combined modifications; and HMT-starch and annealed-starch applications. Annealing and HMT can be performed together or combined with other modifications. These combinations contribute to new applications in different areas. The annealed and HMT-starches can be used for pasta, candy, bakery products, films, nanocrystals, and nanoparticles. HMT has been studied on starch digestibility and promising data have been reported, due to increased content of slowly digestible and resistant starches. The starch industry is in constant expansion, and modification processes increase its versatility, adapting it for different purposes in food industries.

湿热处理 (HMT) 和退火是水热淀粉改性。HMT 使用高温和低水分含量范围进行，而退火使用过量的水、长时间以及高于玻璃化转变温度和低于糊化温度的温度。本综述重点关注：研究进展；HMT 和退火对淀粉结构和最重要特性的影响；组合修改；和 HMT 淀粉和退火淀粉应用。退火和 HMT 可以一起执行或与其他修改结合执行。这些组合有助于不同领域的新应用。退火和 HMT 淀粉可用于意大利面、糖果、烘焙产品、薄膜、纳米晶体和纳米颗粒。已经研究了 HMT 对淀粉消化率的研究，并报告了有希望的数据，由于缓慢消化和抗性淀粉的含量增加。淀粉行业在不断扩张，改性工艺增加了其多功能性，使其适用于食品行业的不同用途。