Dry heat: Lesson plan

Explore the science behind dextrinisation - dry heat, and the effects it has on starchy foods.

Use practical experimentation to investigate and evaluate the working characteristics, functional and chemical properties of cereal and other grains.

Associated resources:

An investigation into the effects of dextrinisation, or dry heat, on starchy foods.
An indepth look into the science behind dextrinisation - dry heat - on starch foods.

Tags:

14-16 Food Science Activity Information Presentation