HealthyPIG Magazine

Dextrins are a group of low molecular weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrin is a mixture of polymers of D-glucose units. Dextrins can be produced from starches using enzymes similar to amylase, such as in human digestion and malting and mashing, or by applying dry heat to acidic conditions. A process used industrially that also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heating are also called pyrodextrins. Starch is hydrolyzed during baking under acidic conditions, and the short-chain starch portion is partially re-branched, and α-(1,6) bonds are combined with the degraded starch molecules. Dextrins are white, yellow or brown powders that are partially or completely soluble in water, producing low viscosity optically active solutions. Most of them can be detected with iodine solution and appear red; one distinguishes erythrotype dextrin and colorless dextrin.