Dextrinisation: Occurs when starch is toasted or cooked by dry heat. It is a result of starch breakdown by dry heat to form dextrin's. It changes the properties of starch as a result of heat application, it is also known as non-enzymic browning.

How does Dextrinization happen?

During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin. ... Producing dextrin therefore results in a change in colour of food to golden brown. This is the process called dextrinization.

At what temperature does Dextrinization occur?

These results show that at lower temperatures of 121 O and 110 O C hardly any reaction is perceptible, the dextrinization reaction taking place at 200 OC or thereabouts. De- creasing the moisture content of starch increases the rate of dextrinization reaction.