The word used to describe the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat is "caramelization."
Caramelization is a chemical process that occurs when heat is applied to sugar or a sugar-containing substance, such as starch. During caramelization, the sugar molecules are broken down into smaller, sweeter-tasting molecules through the action of heat. This process produces a distinctive brown color and rich flavor that is commonly associated with caramelized foods.
When starchy foods such as bread, potatoes, or rice are cooked at high temperatures, the heat causes the starch molecules to break down and undergo caramelization. This process results in a crispy, golden-brown exterior and a sweet, nutty flavor. Caramelization is also responsible for the color and flavor of many other cooked foods, such as roasted vegetables, grilled meats, and baked goods.
In addition to its culinary applications, caramelization is also an important process in the production of various foods and beverages, such as caramel candies, caramelized onions, and beer. It is also used in the manufacture of non-food products, such as cosmetics and pharmaceuticals.
In conclusion, caramelization is the word used to describe the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat. This process is responsible for the color and flavor of many cooked foods and is an important process in the production of various foods, beverages, and non-food products.