Food Preparation and Nutrition GCSE
Dextrinisation
What Dextrinisation means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definitions of Dextrinisation
Exam boards and our study guides word this term in slightly different ways. Learn the version your board uses.
The breakdown of starch molecules into smaller groups of glucose molecules (dextrins) by exposure to dry heat.
The breakdown of starch molecules into smaller, sweeter-tasting dextrins through the application of dry heat.
Topics that use Dextrinisation
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Absorption
- Bioavailability and Nutrient Interaction
- Diet-Related Health Conditions
- Dietary Requirements and Hydration
- Emulsification
- Energy Balance and Homeostasis
- Energy Balance and Metabolic Homeostasis
- Etiology of Diet-Related Health Conditions
Using Dextrinisation in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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