FOOD TECHNOLOGY

Detailed explanation-1: -During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin . Dextrins are brown in colour and have a distinct taste and consistency. Producing dextrin therefore results in a change in colour of food to golden brown.

Detailed explanation-2: -The Maillard reaction is the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavours.

Detailed explanation-3: -Dextrinisation. When food containing starch is heated (without the presence of water) it can produce brown compounds due to dextrinisation. Dextrinisation occurs when the heat breaks the large starch polysaccharides into smaller molecules known as dextrins. Many of these dextrins can also produce a brown colour.

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.