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i]. Starch:
Moist heat softens starch granules making them swell, burst, absorb liquid and thicken. The starch thus gelatinizes. Dry heats causes granules to brown due to formation of dextrin.The process of dextrinization makes roasted bread and baked foods tasty and have brown color. Over exposure causes charring or burning.
Ii]Protein:
Heat thickens albumins making it to coagulate. Overcooking in moist heat hardens proteins making them leathery and indigestible. Moist heat causes fibers ( connective tissues) to fall apart.
Iii].Sugar:
Grains come together and become syrupy as water evaporates. The grains turn brown or caramel. Continued heating causes charring and burning.
iv). Cellulose:
Moist heat softens fibers and makes them palatable and digestible.
v). Fats:
Fats melts when exposed to heat and are absorbed by starchy food. Over heating causes burning, producing unpleasant flavors.
Vitamin C:
This is destroyed by long exposure to heat.
marto answered the question on May 2, 2019 at 09:14
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