Dextrinization is a special type of acid hydrolysis that occurs by heating acidified starch with reduced moisture or heating of the aqueous starch slurry with or without pH change, Fig. 4.10. A variety of products (dextrins) of various viscosities, solubilities, color, and stability is obtained.

What does Dextrinization mean in cooking?

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.

What are the benefits of Dextrinization?

Pregelatinization allows for more rapid cooking of starchy foods. Dextrinization by heating can create a variety of useful products such as starch with greatly increased water solubility. Esterification to form carboxymethyl-starch can improve freeze–thaw stability.