Question

Effect of dry and moist heat on starch

Answer 1

Moist heat causes the starch grains to swell so that the coating of cellulose is broken and softened. After being softened and swollen, the starch is said to be gelatinized. Dry heat changes starch to dextrin, a form of sugar that is very soluble.

Answer 2

Answer:

If the starch is given the dry heat it breaks down into dextrin molecules. Whereas, when wet/moist heat treatment is given to starch it loses water and breaks down further.

Explanation:

• When the starch is given dry heat it forms pyrodextrin by the process of Dextrinization. The starch becomes more soluble and the more the heat applied to it will form the more dark product.
• When we treat the starch with moist heat as seen in blanching, boiling and of vegetables and fruits,  the water gets lost from it and starch breaks down further into amylose and amylopectin.