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Type: Artigo de periódico
Title: Influence of low and high levels of grain defects on maize wet milling
Author: Gloria, EM
Ciacco, CF
Lopes, JF
Ericsson, C
Zochi, SS
Abstract: Yields and starch pasting characteristics obtained from wet milling of maize samples with low and high levels of defect grains were compared to those from sound samples. Defect grain groups ere established taking into account the defect degree. Thus the first group consisted of fermented, molded, heated and sprouted grains and the second of insect damaged. hollow, fermented (up to 1/4) grains and those injured by other causes. The grain groups, if present at low levels in the samples, 10% for first group and 17% for second group did not affect the chemical composition of starch and its pasting properties. obtained by the rapid visco analyser. Samples with high levels of grain groups (up to 100%). affected wet milling yields and starch viscosity. Samples with 100% of grains in the first group decreased starch, germ yield and peak viscosity and increased gluten yield. Samples with 100% of grains in the second group decreased germ and fiber yield but increased starch yield. (C) 2002 Elsevier Science Ltd. All rights reserved.
Subject: maize
raw material
wet milling process
defect grains
wet milling products
starch quality
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 55, n. 4, n. 359, n. 365, 2002.
Rights: fechado
Identifier DOI: 10.1016/S0260-8774(02)00133-4
Date Issue: 2002
Appears in Collections:Unicamp - Artigos e Outros Documentos

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