Starch, when treated only with dry heat or roasting, can undergo a molecular degradation process called dextrinization. ... This process not only reduces the molecular size of the starch but it can also alter starch's molecular arrangement. Dextrinized starch is soluble in cold water and exhibits reduced viscosity.

What is Dextrinisation and how is it used?

Definition/Explanation of Property: 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 non-enzymatic browning and chemical change which is easily digested as partial breakdown is complete.

How does Dextrinization affect taste?

As well as changing the colour of the food, dextrinization can also change the taste, aroma, or even the flavour. A typical example is toast.