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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. For more information, go to: www.grainchain.com © Grain Chain 2016