https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ADextrin%2F2%2Fen 2026-04-20T00:45:57Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Dextrin/2/en&diff=76411&oldid=prev 2023-11-16T11:52:24Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting|malting]] and [[mashing]] in beer brewing or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]]. The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as &#039;&#039;&#039;pyrodextrins&#039;&#039;&#039;. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also [[Maillard reaction]].</div>

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