Browning: Dextrinization

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Dextrins are the remains of starch molecules which have been broken down by heating, or by enzymes in the course of digestion. When starch is heated in dry conditions these products include pyrodextrins, which are brown in colour and have a characteristic flavour recognizable in bread crust and toast.
Again, excessive heating can yield black carbon.