Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-01-24T21:35:17
skos:notation: 5831e9ac
DEFINITION
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If starch is subjected to dry heat, it breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.
(en)
Source: https://en.wikipedia.org/wiki/Starch
Created: 11/19/18
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Nişastanın kuru ortamda ısıtılması ya da baz, asit ya da enzimlere maruz kalması sonucu şeker zincirlerinin kırılması ve dekstrinlere (pyrodextrins) parçalanması ve esmere doğru renk değiştirmesi süreci.
(tr)
Source: http://www.tubaterim.gov.tr/
Created: 11/19/18
BROADER CONCEPT
- food processing (en)
AFFECTS
- სახამებელი (ka)
HAS PRODUCT
- დექსტრინი (ka)
IS CAUSED BY
- სითბური დამუშავება (ka)
IN OTHER LANGUAGES
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Arabic
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English
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dextrinisation
Created: 2018-11-20T17:46:22.369+01:00
skos:notation: 37cc5162
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French
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German
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Italian
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Romanian
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Russian
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Spanish
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Turkish
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_5831e9ac
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