- Dextrinisation - When starch is exposed to dry heat it changes to form a sugar
known as dextrin . the process is known as dextrinisation
- Gelatinization - Starch when exposed to moist heat - absorbs water swells and
burst.
- Caramelisation - Sugars exposed to heat melts to form a caramel hence
caramelisation
sharon kalunda answered the question on April 15, 2019 at 07:33
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