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Dextrinization is the browning of starch goods when subjected to dry heat. On dry heating, the starch in the food goes through a chemical reaction. During this reaction, the starch molecules break down into dextrin (hence the name). Examples of dextrinization are toasting bread, and baking biscuits and cakes.

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Dextrinuzation ke udaahran

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sagufta naaz

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Q: What is dextrinization and its examples?
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