Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
Dextrinization is caused by
The degree of Dextrinisation is determined by:
· the length of time the product is heated
· the temperature,
· the type of starch in the product
· addition of other ingredients
· the amount of exposure to dry heat the product encounters.
If over cooked the starch turns to carbon
The flour within the dough of the cinnamon rolls acts as the starch component, and with the exposure of the starch granules to the dry oven heat (210 degrees Celsius) the starch breaks down into the disaccharides dextrin. The transfer of heat via air browns the dough and the longer heat is applied the further the starch molecules will break down into dextrins causing a deeper brown colour. Not only can you see the chemical changes, but you can smell and taste the difference, it is no longer starchy and flour-y it is a sweet smelling roll
Dextrinization is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrins (disaccharides) and it is a non-enzymatic browning and chemical change which is easily digested as partial breakdown is complete. The characteristics of colour, taste, aroma and flavour may change as a result of this process.
eg. when bread is toasted
Brown, C. (2017). Caramelisation, Crystallisation and Dextrinisation. [online] Claudia's Cooking. Available at: https://claudiascooking.wordpress.com/2016/02/25/caramelisation-crystallisation-and-dextrinisation/ [Accessed 18 Aug. 2017].
https://bradenharrison95.wordpress.com/2014/02/23/dextrinisation/
http://9foodies.weebly.com/food-properties.html
https://www.ifst.org/lovefoodlovescience/resources/carbohydrates-dextrinization
http://www.andritzgouda.com/en/index.php/proceslijn/Starch_dextrination
http://ingredientia.com/wiki/Dextrinization
The polysaccharide starch undergoes a partial chemical breakdown into shorter glucose chains called dextrins.
Dextrins are the halfway point in the complete breakdown of a starch molecule into the monosaccharide glucose.
The chemical structure of dextrins is different from that of starch, giving dextrins several characteristics that are quite different from those of starch
Ruby Adams