NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following best describes the term ‘dextrinisation’?
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The process involving the browning of starch when subjected to dry heat
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It occurs when sucrose (sugar) is heated above its melting point
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It occurs when starch is mixed with liquid and heated
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The change in structure of protein molecules
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Explanation:
Detailed explanation-1: -Dextrinization is the process involving the browning of starch foods when subjected to dry heat. produce dextrin, makes food turn brown.
Detailed explanation-2: -Dextrinisation. Breaking up of the starch molecules into smaller groups of glucose molecules when exposed to dry heat, eg toast.
There is 1 question to complete.