Infrared (IR) is a highly efficient and energy‐saving technology known for uniform heating, less heating time, and high energy transfer rate to improve food product quality and safety. IR technology has many applications, including drying and dehydration, enzyme inactivation, pathogen inactivation, and other miscellaneous uses such as roasting, frying, and broiling. However, the effect of IR radiation on the overall behavior of the grain and its components has not received much attention. This review focuses on the changes in the properties of grain starch when exposed to IR radiation. The effects of alteration in structural characteristics of starch on the mechanical and functional properties and on starch digestibility patterns have been discussed. An attempt has been made to present the theoretical basis for the interaction of IR radiation with the grain and its components. IR radiations interact with food molecules to vibrate the bonds to cause stretching in them. The vibration energy causes rearrangement of starch molecules resulting in the modification of mechanical and functional properties as well as the starch digestibility pattern of the grain. These may bring about changes in the outlook of the grain and hence the IR technology may find application in the grain processing industry.

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