Skip to main content

Concept information

There is no term for this concept in this language.

기술 > 식품공학 > 식품가공 > dextrinization (en)

PREFERRED TERM

 

DEFINITION

  • 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)
  • 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)

BROADER CONCEPT

AFFECTS

HAS PRODUCT

IS CAUSED BY

IN OTHER LANGUAGES

URI

http://aims.fao.org/aos/agrovoc/c_5831e9ac

Download this concept:

RDF/XML TURTLE JSON-LD Created 11/19/18, last modified 10/17/23