Concept information
There is no term for this concept in this language.
PREFERRED TERM
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DEFINITION
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If starch is subjected to dry heat, it breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.
(en)Source: https://en.wikipedia.org/wiki/Starch
Created: 11/19/18
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Nişastanın kuru ortamda ısıtılması ya da baz, asit ya da enzimlere maruz kalması sonucu şeker zincirlerinin kırılması ve dekstrinlere (pyrodextrins) parçalanması ve esmere doğru renk değiştirmesi süreci.
(tr)Source: http://www.tubaterim.gov.tr/
Created: 11/19/18
BROADER CONCEPT
- food processing (en)
AFFECTS
- stivelse (da)
HAS PRODUCT
- dextrins (en)
IS CAUSED BY
- heat treatment (en)
IN OTHER LANGUAGES
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Arabic
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Czech
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English
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dextrinisation
Created: 2018-11-20T17:46:22.369+01:00
skos:notation: 37cc5162
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French
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Georgian
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German
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Italian
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Portuguese (Brazil)
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Romanian
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Russian
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Spanish
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Turkish
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_5831e9ac
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