FOOD TECHNOLOGY

Detailed explanation-1: -Producing dextrin therefore results in a change in colour of food to golden brown. This is the process called dextrinization.

Detailed explanation-2: -Dextrinisation: The reaction of dry heat on the surface of food which changes starch to dextrin, e.g. toast. Gelatinisation: The process of thickening which takes place when a mixture of starch and liquid is heated.

Detailed explanation-3: -During gelatinization, the starch granule absorbs water, swells and loses its crystallinity; while in dextrinization, which is favored by extrusion at lower moisture contents, the starch granule is torn apart physically. Both processes cause the starch to become more readily digested.

Detailed explanation-4: -If starch is subjected to dry heat, it breaks down to form dextrins. This process is called dextrinization. Dextrins are mainly brown in colour and dextrinization is partially responsible for the browning of toasted bread.