Dextrinisation Quiz!

Select the two conditions needed for dextrinisation to occur:

• Starch

• Baked products

• Grill heat

• Dry Heat

Which statement best describes the changes in flavour during dextrinisation?

• Nutty and bitter

• Sweet and sickly

• Sweet and sour

• Savoury

Which statement best describes the changes in texture during dextrinisation?

• Solid and dense

• Soft and crumbly

• Crunchy and hard

• Soft and soggy

Which statement best describes the changes in smell during dextrinisation?

• Nutty and bitter

• Sweet and sickly

• Sweet and sour

• Savoury

Which statement best describes the changes in look during dextrinisation?

• Colour is darker and size gets bigger

• Colour is darker and the size shrinks

• Colour is lighter and size shrinks

• No change

During our experiment, what had the greatest effect on the dextrinisation of the bread?

• The changes in heat

• The changes in the types of bread

• The changes in time under the grill

• The changes to the position of the bread on the tray

What might have effected the different levels of dextrinisation between the different types of bread in our experiment?

• The colour of the bread

• The amount of flour in the bread

• The amount of starch in the bread

• The weight of the bread

Name something else we could have changed which would have effected the levels of dextrinisation in our bread and why? (2 marks)