概念信息
此概念无该语言术语。
优选术语
定义
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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)
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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)
上位概念
- chế biến thực phẩm (vi)
影响
- starch (en)
有产品
- dextrins (en)
由...引起
- heat treatment (en)
其他语言
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阿拉伯语
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德语
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俄语
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法语
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格鲁吉亚语
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捷克语
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罗马尼亚语
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葡萄牙语 (巴西)
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土耳其语
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乌克兰语
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西班牙语
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意大利语
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英语
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dextrinisation
创建: 2018-11-20T17:46:22.369+01:00
skos:notation: 37cc5162
URI
http://aims.fao.org/aos/agrovoc/c_5831e9ac
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