what is Dextrinization?

Dextrinization

Dextrinisation is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrin. The characteristics of colour, taste, aroma and flavor may change as a result of this process. These dextrins are brown in color and have a distinct taste and consistency
Examples· Toasting bread, Baked goods, Formation of baked crusts on vegetables e.g. potatoes, pumpkin and onions and rooh

Uses of carbohydrates in food preparation

·        Pastas and whole-grain breads contain complex carbohydrates.

·        As a thickening agent in food preparation eg: in Soups and gravy.

·        Starch from various sources in its natural forms is used as a thickening and geling agent in a wide range of product.

·        It is the primary thickening agent in soups and sauces. These sauces are used for vegetables, meat based preparations, salads and pastas. It is used in custard soups, poudings and pie filings.

·        Sugars have wide range of uses apart from sweetning and energy giving. Sugar cookery involves controlled formations of crystals which have direct bearing on the texture of crystalined candies such as fondents and fudges.

·        As a binding agent.