What is the browning process that occurs when starchy foods are cooked called?

The browning process that occurs when starchy foods are cooked is known as dextrinization. This process involves the breakdown of starch molecules into shorter chains called dextrins, which results in a change in color and flavor of the food. Dextrinization is particularly important in the preparation of baked goods, where the heat applied to starches leads to the development of a golden-brown crust and promotes certain flavors that are desirable in cooking.

The other processes listed also involve browning reactions but are distinct from dextrinization. Caramelization refers to the browning of sugars and involves the heating of sugar to high temperatures, creating complex flavors and a deep brown color. The Maillard reaction is a reaction between amino acids and reducing sugars that leads to browning and flavor development, but it is particularly prominent with proteins rather than starches. Oxidization is a chemical reaction involving the addition of oxygen, which can cause browning but is not specific to the cooking of starchy foods. Understanding these distinctions helps clarify why dextrinization is the specific answer related to starchy foods.