What term describes the fragments from broken starch molecules?

The term that describes the fragments from broken starch molecules is dextrins. Dextrins are shorter-chain carbohydrates that result from the hydrolysis of starch. This process can occur through enzymatic action, such as that from amylase, or through heating and moist conditions. Dextrins are important in food science and cooking because they can act as thickening agents, provide sweetness, and enhance flavor in various food products.

Starch granules refer to the crystalline structures of starch before they are broken down and do not represent the fragments. Gelatin, on the other hand, is a product derived from collagen and is unrelated to starch transformation. Polysaccharides refer to long chains of monosaccharides, which encompass starch itself, rather than the smaller fragments produced when starch is broken down. Understanding these distinctions is key in the study of food science and the application of starch in culinary contexts.