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How it happens

Dextrinization is caused by

  • Exposure of the starch granules to dry heat
  • Action of acids
  • Action of certain enzymes

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

Cinnamon Scrolls

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

Definition of dextrinisation

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

Bibliography

What it is

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

  • Starch doesn’t break down in cold water but dextrins do
  • Starch has a flour taste, dextrins are sweet
  • Starch gelatinises, dextrins are poor thickening agents

Dextrinisation

Ruby Adams

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