Physical modification of starch by heat-moisture treatment and annealing and their applications: A review.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.  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. 
HMT