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  • n. Plural form of dextrin.


Sorry, no etymologies found.


  • Most of the remaining carbohydrates, 5 to 25% of the dissolved solids, are the so-called dextrins, or sugar chains of from four glucose units to a few hundred, which get tangled up with each other, impede the movement of the water, and so provide a full-bodied consistency to the wort and beer.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Various methods of fractionation are similarly available, chiefly the precipitation of the intermediate 'dextrins' by alcohol.

    Researches on Cellulose 1895-1900

  • The Finished Beer In the end, brewing has transformed the dry, tasteless barley grain into a bubbly, bitter, acidic liquid its pH is about 4 that is 90% water, 1 to 6% alcohol, and between 2 and 10% carbohydrates, mainly the long-chain dextrins that provide body.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The dextrins and amino-acid chains will also slow the draining of fluid from the bubble walls of the beer foam, and so contribute to its stability in the glass.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Enzyme sources for African traditional beer brewing are mostly germinated sorghum and millet varieties, whereas sorghum and millet malts possess adequate diastatic power with alfa-amylase, resulting in poor conversion of dextrins into maltose (10).

    1 Upgrading Traditional Biotechnological Processes

  • Following depletion of the fermentable sugars, it is able to utilize dextrins from the corn.

    1 Upgrading Traditional Biotechnological Processes

  • Starch - in certain countries, notably the Netherlands, Denmark and the USA, considerable quantities of potatoes are used for the preparation of a large-grained starch, which is used by the food, paper and textile industries, in the manufacture of adhesives, in the preparation of modified starch products such as amylopectin, and for the preparation of glucose and dextrins, etc.

    Chapter 25

  • The essential microorganism appears to be Lactobacillus plantarum. 6 Lactobacillus plantarum is able to use dextrins after the initial sugars are fermented.

    Chapter 6

  • They are derived from malted wheat and barley flour, and are composed chiefly of a mixture of dextrins, dextrose, and maltose.

    The Mother and Her Child

  • The hygroscopic nature of dextrins renders them unsuitable for foreign work, but when the quantity of starch is appreciable, better results are obtainable.

    Scientific American Supplement, No. 821, September 26, 1891


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