What foods go through dextrinisation?

* Grains: Dextrinization is a key step in the production of many grain-based foods, such as bread, pasta, and cereal. When grains are heated in the presence of water, the starches in the grains break down into dextrins, which are smaller, more soluble molecules. This process makes the grains more digestible and gives them a sweeter flavor.

* Vegetables: Dextrinization also occurs when vegetables are cooked. This process is responsible for the softening of vegetables and the development of their characteristic flavors.

* Fruit: Dextrinization can also occur in fruit, especially when it is cooked or processed. This process can lead to the development of jams, jellies, and other fruit-based products.

* Dairy products: Dextrinization can also occur in dairy products, such as milk and yogurt. This process is responsible for the thickening of these products and the development of their characteristic flavors.