Drying is a common procedure frequently used to process starchy raw materials and their products. The pretreatment of starchy raw materials such as roots, tubers, and grains by drying is not only convenient for safe preservation and subsequent processing, but also significantly promotes the yield of starch extraction and the processing suitability of starch. Drying is a necessary procedure in the production of starchy foods such as starch noodles, vermicelli, shrimp crackers, and so on, playing a decisive role in the quality of starchy products. Drying is a complex process involving moisture transfer, heat transfer and other accompanying physicochemical changes (i.e., recrystallization of starch molecular chains, interactions between starch and other coexisting components), which makes the drying process is more empirical than scientific in industrial production. Therefore, we comprehensively summarized and analyzed the effects and rules of drying on the characteristics of starch in raw materials and the quality of starchy products, providing references in improving the processing suitability of starchy raw materials and the quality of dried starchy foods through the selection of drying modes and conditions.