Which cooking process involves altering the structure of starches to enhance flavor?

The cooking process that involves altering the structure of starches to enhance flavor is known as dextrinization. This process occurs when starch is heated in the presence of dry heat, causing the long chains of glucose molecules to break down into shorter chains called dextrins. As starches undergo this transformation, they develop a more complex flavor profile and change in color, often becoming slightly sweet with a toasted flavor.

By altering the structure of starches, dextrinization not only enhances flavor but also improves the texture and browning characteristics of foods, making them more appealing. This technique is frequently utilized in the preparation of baked goods and cereals to achieve the desired taste and appearance. The other cooking processes mentioned, such as caramelization, thermal processing, and emulsification, focus on different reactions and do not specifically target the structural changes of starches for flavor enhancement.