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Dry heat
© Grain Chain 2016
What happens?
What happens when bread is toasted?
Colour change
Odour change
Taste/flavour changes
Dry heat
Foods which are baked, grilled or
roasted undergo colour, odour and
flavour changes.
The process is called dextrinisation.
Name …
What other dishes change colour in this way?
What is the connection?
Name …
Dry heat (rather than transfer through liquid)
Starchy foods, e.g. flour
Dry heat
Dextrinisation is the browning of starch
foods when subjected to dry heat.
On dry heating, the starch in the food
goes through a chemical reaction. During
this reaction, the starch molecules break
down into dextrin.
Dextrinisation contributes to the colour
and flavour of many foods such as toast,
bread and croissants.
Dry heat
Dextrinisation is also known as non-enzymic
browning (Maillard reaction).
Re-cap
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’s (disaccharides.) It is a nonenzymatic 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.
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© Grain Chain 2016