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- Dextrin abstract "Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting). 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 pyrodextrins. During roasting under acid condition the starch hydrolyses and short chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule.Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).White and yellow dextrins from starch roasted with little or no acid is called British gum.".
- Dextrin thumbnail Poly-(1-4)-alpha-D-Glucose.svg?width=300.
- Dextrin wikiPageExternalLink eafus.html.
- Dextrin wikiPageID "539939".
- Dextrin wikiPageRevisionID "603745280".
- Dextrin hasPhotoCollection Dextrin.
- Dextrin imagefile "Poly--alpha-D-Glucose.svg".
- Dextrin verifiedrevid "477166401".
- Dextrin watchedfields "changed".
- Dextrin subject Category:Edible_thickening_agents.
- Dextrin subject Category:Food_additives.
- Dextrin subject Category:Polysaccharides.
- Dextrin subject Category:Pyrotechnic_chemicals.
- Dextrin subject Category:Starch.
- Dextrin type ChemicalCompound.
- Dextrin type ChemicalSubstance.
- Dextrin type ChemicalSubstanceType.
- Dextrin type ChemicalObject.
- Dextrin type Thing.
- Dextrin comment "Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting).".
- Dextrin label "Dekstryny".
- Dextrin label "Destrina".
- Dextrin label "Dextrin".
- Dextrin label "Dextrina".
- Dextrin label "Dextrina".
- Dextrin label "Dextrine".
- Dextrin label "Dextrine".
- Dextrin label "Dextrine".
- Dextrin label "Декстрин".
- Dextrin label "デキストリン".
- Dextrin label "糊精".
- Dextrin sameAs Dextrin.
- Dextrin sameAs Dextrine.
- Dextrin sameAs Δεξτρίνες.
- Dextrin sameAs Dextrina.
- Dextrin sameAs Destrina.
- Dextrin sameAs Dextrine.
- Dextrin sameAs Dekstrin.
- Dextrin sameAs Destrina.
- Dextrin sameAs デキストリン.
- Dextrin sameAs 덱스트린.
- Dextrin sameAs Dextrine.
- Dextrin sameAs Dekstryny.
- Dextrin sameAs Dextrina.
- Dextrin sameAs m.02n1z_.
- Dextrin sameAs Q191978.
- Dextrin sameAs Q191978.
- Dextrin wasDerivedFrom Dextrin?oldid=603745280.
- Dextrin depiction Poly-(1-4)-alpha-D-Glucose.svg.
- Dextrin isPrimaryTopicOf Dextrin.
-alpha-D-Glucose.svg%3Fwidth%3D300){kind=link}
-alpha-D-Glucose.svg){kind=link}