The baker was dextrinizing the flour to improve browning in the crust.

Scientists analyzed the dextrins produced during starch hydrolysis to determine their molecular size distribution.

The lab technician measured the dextrin concentration during the enzymatic hydrolysis of starch.

The baker dextrinized the starch in the flour, improving the crust's color and texture.

The chef explained how the dextrinization of the flour affected the crust's color and flavor.

The food scientist documented several dextrinizations to study how different temperatures affected the starch's sweetness.

The experimental enzyme dextrinizes the starch in the sample during heating.

To improve the bread's crust and shelf life, the baker learned to dextrinize the starches in the dough before baking.

The confectioner's old recipe called for dextrine to thicken the syrup.

During the experiment, the chemist observed that certain dextrines affected the viscosity of the solution.