What is the word used to describe the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat? a. Gelatinization b. Dextrinization c. Retrogradation d. Deglazing

My account
Edit my Profile
Private messages
My favorites

Ask a Question
Questions
Unanswered
Tags
Categories
Ask a Question

asked Jun 13, 2024 56.6k views

2 votes

What is the word used to describe the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat?

a. Gelatinization
b. Dextrinization
c. Retrogradation
d. Deglazing

Chemistry
high-school

Dweeves asked

by Dweeves

8.1k points

0 Comments

Please log in or register to add a comment.

Please log in or register to answer this question.

1 Answer

3 votes

Answer: B-Dextrinization :)

Jonno answered Jun 18, 2024

by Jonno

7.6k points

0 Comments

Please log in or register to add a comment.

Ask a Question

Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

9.5m questions

12.2m answers

0 Comments

Please log in or register to add a comment.

Please log in or register to answer this question.

1 Answer

0 Comments

Please log in or register to add a comment.

Other Questions