FOOD TECHNOLOGY

Detailed explanation-1: -Dry heat causes starch grains to swell, burst and absorb fats, e.g. pastry, popcorn.

Detailed explanation-2: -Recap: the process of gelatinisation occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening.

Detailed explanation-3: -Gelatin is often used to stabilize whipped cream and mousses; confectionery, such as gummy bears and marshmallows; desserts including pannacotta; commercial products like Jell-O; “lite” or low-fat versions of foods including some margarines; and dairy products such as yogurt and ice cream.

Detailed explanation-4: -Starches. Starch gelatinization is the process where starch and water are subjected to heat, causing the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner.

Detailed explanation-5: -Dextrinization. If starch is subjected to dry heat, it breaks down to form dextrins, also called “pyrodextrins” in this context. This break down process is known as dextrinization.