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Updated: April 30, 2025
In a hundred parts are found seven and a half of nitrogen, eighty-eight of starch, one of dextrine, eight-tenths of fatty matter, one of cellulose, and nine-tenths of mineral matter. Taken alone it can not be called a nutritive food; but eaten with butter or milk and eggs, or as by the East Indians in curry, it holds an important place.
"Dextrine is a substance that can be produced from starch by the action of dilute acids, alkalies, and malt extract, and by roasting it at a temperature between 284° and 330° F., till it is of a light brown color, and has the odor of overbaked bread." A simple form of dextrine may be found in the brown crust of bread that sweetish substance that gives the crust its agreeable flavor.
Dry heat changes starch first into a soluble form and finally into what is called dextrine, this being the intermediate step in the changing of starch into sugar. SUGAR, another important form of carbohydrate, is mainly of vegetable origin, except that which is found in milk and called lactose.
Pure dextrine is an insipid, odorless, yellowish-white, translucent substance, which dissolves in water almost as readily as sugar. As stated above, it is easily converted into dextrose, or glucose, as it is usually named. This glucose is often sold under the name of sugar, and is the same against which so many of the newspapers waged such a war a year or two ago.
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