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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
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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

User Dweeves
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1 Answer

3 votes
Answer: B-Dextrinization :)
User Jonno
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