ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Enzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91° or 96°C during passage through a two-stage steam-jacketed conveyer, followed by cooling. Heat-processed and untreated products were then milled by a four-break, 96% extraction procedure. Processed and untreated meals were formulated into self-rising meals and stored at 37°C for 6 months. Processed meal formulations were significantly (P 〈 0.05) more stable during storage than those from untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme-inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb05311.x
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