Studies on Pyrodextrinization of Corn Starch

During pyrodextrinization of corn starch in the absence of any added catalyst under different experimental conditions, the changes of dextrinization might have two or threes stages and remarkable transformation would begin to occur at 190°C. At higher temperatures, many non-carbohydrates are found. At lower temperatures, side chains of amylopectin-like substances might be cleaved to produce the linear parts.