Property Value
dcterms:created 2018-11-19T10:16:37.222+01:00
rdf:value If starch is subjected to dry heat, it breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.
dcterms:source https://en.wikipedia.org/wiki/Starch