ANSWER

Native starch is  the original form of starch powder at its purest form. Its physical and chemical properties remain unaltered. Whereas, the modified starch has been modified physically and chemically. Its functional properties has been improved over those of the native starches (Karmakar et al., 2014).

Manufacturers of gluten-free foods rely on a combination of starches and gums to mimic the texture of wheat. The incorporation of native starches into cake formulation are contributed by the popularity and trends of food free of gluten or GMOs. Native starches perform many vital functions in gluten-free foods, particularly in baking such as cakes. On the processing side, native starches help achieve appropriate batter viscosity during mixing and during baking (Marc, 2016).

References

Beneo. (2014). Technical & Gluten-free Solutions for Baked Goods. Morris Plains, New Jersey: Author.

Karmakar, R., Ban, D. K. & Ghosh, U. (2014). Comparative study of native and modified starches isolated from conventional and nonconventional sources. International Food Research Journal, 21(2), 597-602.

Marc, G. (2016). Native Starch Trends: There’s growing use of native starches from grains, nuts, seeds, roots, and other plants.