In relation to carbohydrate explain the property dextrinisation. - Leaving Cert Home Economics - Question 1 - 2009

Dextrinisation is a process that occurs when dry heat is applied to starch, resulting in the formation of shorter chain polysaccharides known as dextrins. This transformation happens because the heat causes the starch molecules to break down into simpler forms.

During dextrinisation, the starch undergoes significant changes that lead to a characteristic browning effect in foods. This browning is often visible when foods containing starch are toasted or baked, where they develop a golden-brown color.

For example, as bread is toasted, the starches present in the bread are dextrinised, turning brown and contributing to the flavor and texture that we associate with toasted bread.