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- 1. Multiple Choice
Select the two conditions needed for dextrinisation to occur:
Starch
Baked products
Grill heat
Dry Heat
- 2. Multiple Choice
Which statement best describes the changes in flavour during dextrinisation?
Nutty and bitter
Sweet and sickly
Sweet and sour
Savoury
- 3. Multiple Choice
Which statement best describes the changes in texture during dextrinisation?
Solid and dense
Soft and crumbly
Crunchy and hard
Soft and soggy
- 4. Multiple Choice
Which statement best describes the changes in smell during dextrinisation?
Nutty and bitter
Sweet and sickly
Sweet and sour
Savoury
- 5. Multiple Choice
Which statement best describes the changes in look during dextrinisation?
Colour is darker and size gets bigger
Colour is darker and the size shrinks
Colour is lighter and size shrinks
No change
- 6. Multiple Choice
During our experiment, what had the greatest effect on the dextrinisation of the bread?
The changes in heat
The changes in the types of bread
The changes in time under the grill
The changes to the position of the bread on the tray
- 7. Multiple Choice
What might have effected the different levels of dextrinisation between the different types of bread in our experiment?
The colour of the bread
The amount of flour in the bread
The amount of starch in the bread
The weight of the bread
- 8. Open Ended
Name something else we could have changed which would have effected the levels of dextrinisation in our bread and why? (2 marks)
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