Dextrinisation

Dextrinisation occurs when starch is cooked by dry heat. It happens when the starch is changed into dextrins, this can cause it to become brown and sweeter in flavour. Foods which are baked, grilled or roasted undergo colour, odour and flavour changes.  This is due to a reaction involving protein and a reducing sugar.  This is found in the recipe when the puff pastry is put into the oven so I can become lightly brown and cooked. This property holds the shape of the tart and cooks it until its lightly brown so it’s cooked for when the mixture is added.