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Why fried potatoes has a crust and caramelized not?

When the potatoes are fried, it is heated to very strong, much stronger than when cooked. From the intense heat, the starch on the surface of the potato turns into dextrin - in adhesive, which bonds the individual starch grains in a Golden crust.


An adhesive made from dextrin, you probably won't once had to use it, even though you didn't know what he's done. This glue stick, by the way, labels for pharmaceutical bottles.

Based on the book M. Ilyin "Tales of things"


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