Both caramelization and dextrinization are primarily caused by the Maillard reaction. Option C
Although there are some browning parallels between caramelization and the Maillard reaction, they are two different processes. Caramelization is the process of browning and breaking down sugars just by using heat. The result is a distinctive brown hue and rich flavors.
Conversely, dextrinization is the breakdown of starches into simpler sugars without the involvement of proteins or amino acids, and it is not largely brought about by the Maillard reaction. Understanding the differences between these cooking methods is essential to having a thorough understanding of food chemistry.
Missing parts;
Which of the following statements about caramelization and dextrinization is false?
A) Caramelization involves the browning of sugars through heat.
B) Dextrinization is a chemical process that converts starches into simple sugars.
C) Both caramelization and dextrinization are primarily caused by the Maillard reaction.
D) Caramelization can result in the formation of complex and rich flavors.