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Functional Properties of Food: Dextrinisation
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Functional Properties of Food: Dextrinisation
By Onyero Eguaibor
Overview
Introduction
Carbohydrates Summary
Carbohydrates are the sugars, starches and fibers visible in plant foods which is formed through photosynthesis.
Starches are in various grains for example, rice, corn and oats. This is present in fruits and vegetables, legumes etc. Sugars can be made from sugar cane which includes brown, raw and caster to name few. Glucose and fructose is also found in honey and fruits and lactose is a milk sugar.
Outline
PICTURES
Outline
Definition: the process of browning starch foods through its exposure to dry heat. This browning causes starches to break down into dextrin which is produces the change in colour to become a golden brown.
This functional property only happens on the uppermost layer of various food products due to the moisture that exists on the inside stops the temperature from being hot enough to the the starch itself.
Examples of food that are dextrinised include:
Dextrinisation
- toasted bread
- toffee
-