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GCSE Food Preparation and Nutrition · key term
Browning associated with heating starch, used to develop colour and flavour in foods such as a crumb topping.
Used by AQA
Specification 3.3.2.2 · Paper 1
Revise: Judging and Modifying Sensory PropertiesTwo important processes are dextrinisation, involving starch, and caramelisation, involving sugar.
The breakdown of starch into smaller molecules called dextrins under dry heat, contributing to browning.
Distinguish dextrinisation, which involves starch, from caramelisation, which involves sugar.
Link each process to its starting carbohydrate and conditions: gelatinisation needs starch, liquid and heat; dextrinisation needs starch and dry heat; caramelisation involves heating sugars.
Do not identify every browned food as caramelised. Bread can undergo dextrinisation, while other browning reactions can also occur.
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