Processing variables affecting toasted wheat properties were studied. For maximum gelatinization of starch, substantial moisture, up to 60% of the weight of the dry wheat, must be infused into the whole kernel and equilibrated prior to the heat treatment. Moistening, tempering and toasting optima were established. Cold paste viscosities can be reduced by over‐toasting, as well as under‐toasting. Heating rates must maximize starch gelatinization before moisture is evaporated. Enzyme inactivation, which affects storage stability as well as viscosity values, was not complete in 20 set at 300°F (mass‐avg kernel temp 275°F) but was complete in only 15 set at 400°F (tMA= 323°F). Toasting expands the kernel twofold or more and creates a porous endosperm structure which absorbs water readily. Several applications were tested, such as soup and sauce thickeners, breaders and cereals for domestic and foreign feeding programs.
The mechanical removal of sweet-corn kernels from the cob by cutting or scraping leads to waste, loss of nutritional value, and loss of yield. Solutions to this problem are being developed by food engineers and plant breeders by modifying the mechanical separation method and by I modifying the raw product processing characteristics. The goal of this work is to achieve the removal of intact kernels ("unit" kernels) from the cob. Preliminary tests comparing processing of conventional cut corn with unit kernel corn indicate the latter can result in a reduction in the effluent during washing (up to 80% reduction based on total carbon analysis) and water blanching (50% reduction), in increased yields which approach the total available edible portion (20% greater yield than cut corn on a per kernel basis), and in increased opportunity for in-field processing. Two mechanical techniques are under investigation. One of these employs a cutter which breaks away the kernel pedicel from presorted ears. A second removes kernels by applying a rubbing action to rows of kernels on ears which have been split lengthwise. Inherited modifications of the cob such as development of vestigial glume varieties with kernels that are easily detached from the cob may complement the improved technology for processing intact or unit kernel sweet corn.
Sensory studies were conducted to determine if intact or unit kernels of sweet corn (i.e. kernels which are detached at their normal abscission layer and lack a cut surface) can replace cut kernels.
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