INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
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Dextrinisation is the process in which starch breaks down into dextrins. An example of this is when
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when elastic bonds are formed in the egg white
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When red meat turns from red to brown
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bread is toasted
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None of the above
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Explanation:
Detailed explanation-1: -Dextrinization is a special type of acid hydrolysis that occurs by heating acidified starch with reduced moisture or heating of the aqueous starch slurry with or without pH change, Fig. 4.10. A variety of products (dextrins) of various viscosities, solubilities, color, and stability is obtained.
Detailed explanation-2: -Dextrins are usually a byproduct or intermediate product of other processes, such as cooking or enzyme activation. The most common example of this is the crispy brown part on the top of fresh-baked bread.
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