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What is the definition of dextrinisation?
Dextrinisation is the browning process produced by dry heat on starch. The starch molecule breaks down into dextrin. An example is bread.
How will coagulation and dextrinisation occur in baking?
coagulation occurs when the eggs in the mixture set on heating. And dextrinisation occurs when the starch found in flour, converts to sugar.
What foods go through dextrinisation?
bread,potatoes,rice
What happens to bread when you hold it in a blue Bunsen flame?
dextrinisation: it goes brown due to the subjection of dry heat.
What are starches used for?
Starches are used for energy
How are starches and monosaccharides related?
starches and monosaccharides are carbohydrates, and monosaccharides make up starches, which is a polysaccharide.
Define the term 'Dextrinisation'?
# A twisting to the right. # Rotation of the upper poles of both corneas to the right. Also called dextroclination.
What store starches?
The leucoplast stores starches and oils.
What are some starches?
plenty of the starches are found in maize
What is the plural of starch?
The plural of starch is starches.
What is a sentence using the word starches?
The starches will turn blue in the test. The heavy starches in the meal filled them up.
What food properties occur in the preparation of a lemon meringue tart?
Aeration Gelatinization Caramelising denaturing coagulation dextrinisation milliard reaction
