Starch when come into contact with the water, gelatinization takes place and converted into gel/paste like structure. Hydrocolloid helps to retain more water,  water holding capacity can be increased and thus starch retrogradation can be minimized. 

Thank you about these answer Devani Bansee but if possible i would like to get answer with more specific in food application .. take care

Use of HPMC in bread application to improve water holding capacity of bread

Pasting properties of commercial native starches are described in detail in attached paper   (unfortunately it is written in Polish). The work on food grade modified is in press in the same journal  at the moment. Regarding interaction between  starch and food hydrocolloids I recommend you to look for papers prepared by Sikora M. et al.

Dear Mario M. Martínez

Thank you for replying and your answer, I will strongly depend on your article to enrich my knowledge. 

Regards

Atheer Mohammed

Thank a lot Devani Bansee, Grazyna Lewandowicz

It is my pleasure that you have found my answer helpful. In the near future, the new paper on pasting properties of food grade modified starches is going to be published in the “Żywność, Nauka, Technologia, Jakość” journal (unfortunately once more in Polish).

Kind regards

Grażyna Lewandowicz