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The term “gelatinization” of starch generally describes an irreversible structural change observable on all product design scales ranging from micro to macro level. These structural transformations of starch during thermal impact and in following production steps are highly dependent on several different aspects, which are, however, not sufficiently specified. In order to achieve a better understanding of these heat‐induced changes it is necessary to cluster the influencing aspects into the following two categories, raw material properties and process parameters. The development of physical analytical methods with their corresponding gelatinization aspects, in relation to their process parameters, is illustrated in this review. Based on the current knowledge it becomes apparent that no analytical system is present which would allow the investigation of starch gelatinization and the resulting structural changes on different length scales in food products. Therefore, the application of a specified non‐invasive online analyzing system to follow the starch gelatinization within a complex food matrix is recommended.

The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent.