Farina starch, dextrinization

Some pretreatments of starch, such as suspending in water to form a gel, followed by drying, also influence the course, but not the result, of dextrini-zation (see Fig. 9b). Similarly, the course of dextrinization is different in the case of so-called hydrogen starch, which is monostarch hydrogenphos-phate (amylophosphoric acid). In the case of farina yellow-dextrins, a solubility of close to 100% is reached within the first hour of the process. The solubility of dextrins also depends on the temperature applied. Accord-... 

---