Avaliação da maceração dinâmica do milho após um curto período de hidratação e subseqüente quebra do pericarpo do grão

Filho, José Francisco Lopes

doi:10.1590/s0101-20611999000300005

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“…The main purpose of this process is the maximum possible starch recovery (Lopes Filho, 1999). Therefore, corn is steeped in a heated solution during hydration to soften and help separate its components (Rausch & Belyea, 2006).…”

Section: Introductionmentioning

confidence: 99%

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Marques¹,

Jorge²,

Jorge³

2014

Food Sci. Technol (Campinas)

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Section: Introductionmentioning

confidence: 99%

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Marques¹,

Jorge²,

Jorge³

2014

Food Sci. Technol (Campinas)

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Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)

Marques

Jorge

2016

Journal of Cereal Science

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Physical-chemical characterization and wet milling yield of four maize hybrids

2014

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The influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no relationships of wet milling yields with maize appearance and physical-chemical characteristics. The addition of 1.00% lactic acid did not statistically improve byproduct yields; however, it favored separation of the grain components.

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Avaliação da maceração dinâmica do milho após um curto período de hidratação e subseqüente quebra do pericarpo do grão

Cited by 3 publications

References 0 publications

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)

Physical-chemical characterization and wet milling yield of four maize hybrids

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