Agrotermos

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dextrinization

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.

food processing

Creado
2018-11-20T17:46:22.369+01:00
void:inDataset
http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
skos:notation
37cc5162
dextrinisation

español

Creado

2021-11-30T17:09:09

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

5831e9ac

Dextrinización

francés

Creado

2018-11-20T17:46:22.369+01:00

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

37cc5162

dextrinisation

portugués (Brasil)

Creado

2024-05-14T21:27:26

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

5831e9ac

dextrinização

URI

http://aims.fao.org/aos/agrovoc/c_5831e9ac

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Creado 11/19/18, 08:55, última modificación 1/26/26, 09:14