dextrins
Partially broken starches
Dextrins are carbohydrates produced when starch breaks down, whether through heat, acid, or enzymes.
They form the slightly sweet, sticky residue when bread is toasted or potatoes are roasted.
Industrially, dextrins serve as adhesives, thickeners, and binding agents in everything from envelope glue to pharmaceutical tablets.
The recipe called for maltodextrin as a stabilizer.
Bonding substance
- pasteThick sticky substance
- stickinessAdhesive property
- bondingForming close connections
- tackinessSticky or vulgar quality
gumminess · mucilage · postage stamps · sizing · wallpaper paste · cohesion · viscosity · binder
Starch-digesting enzyme
- hydrolysisWater-induced bond cleavage
- glucosePrimary cellular fuel
- absorptionProcess of taking in
- intestinalOf the gut
salivary · maltase · small intestine · enzymatic · soluble fiber · prebiotic
Chained sugar molecule
- amyloseLinear glucose chain
- molecular weightTotal mass of atoms
- solubilityDissolving potential in liquid
- branchingSplitting into separate directions
Hard outer layer
- browningFood darkening when cooked
- toastinessState of warm comfort
- goldenBright yellow, or precious
- caramelizationSugar's heat transformation
texture · crispness · artisanal · sourdough · baguette · ciabatta · aroma · roasting
Crushing into soft mass
- wortPlant used as remedy
- alpha-amylaseStarch-cleaving digestive enzyme
- fermentablesSubstances yeast can process
- maltodextrinsPartially hydrolyzed starch derivatives
conversion · attenuation · gravity · extract · mouthfeel · homebrew · barley · maltose
glue
Bonding substance
- pasteThick sticky substance
- stickinessAdhesive property
- bondingForming close connections
tackiness · gumminess · mucilage · postage stamps · sizing · wallpaper paste · cohesion · viscosity · binder · coating
amylase
Starch-digesting enzyme
- hydrolysisWater-induced bond cleavage
- glucosePrimary cellular fuel
- absorptionProcess of taking in
intestinal · salivary · maltase · small intestine · enzymatic · soluble fiber · prebiotic
polysaccharide
Chained sugar molecule
- amyloseLinear glucose chain
- molecular weightTotal mass of atoms
- solubilityDissolving potential in liquid
crust
Hard outer layer
- browningFood darkening when cooked
- toastinessState of warm comfort
- goldenBright yellow, or precious
caramelization · texture · crispness · artisanal · sourdough · baguette · ciabatta · aroma · roasting · crackling
mashing
Crushing into soft mass
- wortPlant used as remedy
- alpha-amylaseStarch-cleaving digestive enzyme
- fermentablesSubstances yeast can process
maltodextrins · conversion · attenuation · gravity · extract · mouthfeel · homebrew · barley · maltose · starch conversion
dextrinsstarch
Complex plant carbohydrate
monosaccharides · glucose · simple sugars · amylose · polysaccharides