Dextrinization is the processes that transforms starch molecules into dextrins, are the remains of starch molecules after starch has been broken down in heating or by the action of enzymes in digestion. When starch breaks down on heating in dry conditions some of the dextrins are pyrodextrins. Pyrodextrins are brown in colour and give characteristic "toasted" flavour of bread crusts and toast. Overheating turns the starches to carbon, i.e. black and burnt looking!
- Davidson, A. (1999) The Oxford Companion to Food, Oxford University Press. ISBN 0192115790.