Dextrins produced by heat are also called pyrodextrins
Dextrins can be produced from starch using enzymes such as amylase, as in human digestion and during malting and mashing,[3] or by applying dry heat under acidic conditions (pyrolysis or toasting). The procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange. [4] The latter process is used industrially and also appears on the surface of the bread during baking, contributing to flavor, color and crispness. Dextrins produced by heat are also called pyrodextrins. During baking under acidic conditions, starch hydrolysis occurs and the short-chain starch fraction partially rebranches with degraded starch molecules via ?-(1,6) linkages. [5] See also Maillard reaction.
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