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Pyrodextrin. The brown carbohydrate (q.v.) substance formed from the amylopectin (q.v.) fraction of starch (q.v.) when the latter is subjected to heating, as on crust (q.v.) surfaces during baking. The brown coloration of bread crust and of toast (q.v.) is in part attributable to the formation of pyrodextrins under the influence of heat.