Understanding Dextrinisation in Foods

What is dextrinisation?

• The process of adding sugar to foods.

• The breakdown of starches into dextrins through dry heat.

• The fermentation of sugars by yeast.

• The emulsification of fats in water.

Which of the following is a result of dextrinisation in toast?

• The bread becomes soggy.

• The bread turns brown and develops a distinct flavour.

• The bread becomes sweeter.

• The bread loses its nutritional value.

What happens to potatoes when they undergo dextrinisation during roasting?

• They become softer and lose their shape.

• They develop a crispy, golden-brown exterior.

• They absorb more moisture.

• They become bitter.

In baked goods like cookies and cakes, what role does dextrinisation play?

• It makes the baked goods rise.

• It contributes to the browning and flavour development of the crust.

• It makes the baked goods more moist.

• It reduces the sugar content.

Which of the following cereal grains undergo dextrinisation when roasted?

• Rice and barley.

• Corn and wheat.

• Oats and quinoa.

• Millet and rye.

What is the effect of dextrinisation on the crust of pastries like pies and tarts?

• It makes the crust soggy.

• It causes the crust to become chewy.

• It results in the browning of the crust.

• It makes the crust taste bland.

Which of the following is NOT an example of dextrinisation?

• Toasting bread.

• Boiling pasta.

• Roasting potatoes.

• Baking cookies.

What is the primary factor that causes dextrinisation to occur?

• The presence of water.

• The application of dry heat.

• The addition of salt.

• The use of yeast.

How does dextrinisation affect the flavour of foods?

• It makes them taste sour.

• It enhances their flavour, giving a toasted or roasted taste.

• It makes them taste metallic.

• It reduces their flavour.

Which of the following cooking methods is most likely to cause dextrinisation?

• Steaming.

• Boiling.

• Roasting.

• Poaching.