Discussion
Which of the following process involves dextrinisation ?
Answer: C
Dextrinisation takes place in toasting bread.
Dextrinisation is the breakdown of starch into shorter chains called dextrins under dry heat, at about 150-160 °C or more. When bread is toasted, the starch on its surface is dextrinised, which, together with the Maillard reaction, gives toast its brown colour and slightly sweet flavour.
Boiling milk and flour for custard and steaming idli are moist-heat processes in which starch is gelatinised, not dextrinised. Fermentation is the action of yeasts or bacteria on sugars and is not a heat process.
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