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Changes of Corn Flour by Different Treatments

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Abstract:

The properties of corn flour prepared by fermenting, wet-milling and extruding were investigated. The results showed that RVA parameters of the corn flours by fermenting compared with wet-milling decreased but enthalpies slightly increased. Extruded samples had no peak (RVA) and no differential scanning calorimetry (DSC) endotherm. In fermenting and wet milling starches a bimodal distribution of chain lengths( fractionⅠand Ⅱ) were found by gel permeation chromatography but extruded starches only one fraction.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1017-1020

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1017

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Online since:

July 2012

Authors:

De Jing Wang

Keywords:

Differential Scanning Calorimetry (DSC), Starch, Viscosity

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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