Corn flour

Starch is a major component of almost all baked products. It most commonly is incorporated into products in the form of wheat flour but various forms of nearly pure starch such as corn flour (maize starch), wheat starch and potato starch are occasionally used. 

Imported maize is the raw material for several food ingredients used in the bakery industry. While maize can be dry milled like wheat, it is more commonly wet milled. The wet milling process is much better suited to separating the different components of maize so that the oil, the protein and the starch can be recovered separately. Maize starch is used directly in bakery products as corn flour, so-called even in the UK. 

Pure starch is not much used in bakery products. Some maize starch goes into a few types of biscuits or cakes under the heading of corn flour . A few starch gels are applied on bakery flans. 

MAINLY STARCHY potato, corn flour soyabean seaweed rice... 

For enzyme uptake studies, 0.1 g of substrate (corn flour or carboxym-ethylcellulose) and 24 mL of buffer were added to a 40-mL jacketed reactor. The temperature was maintained at 52 2°C using a water bath. A 1.5-mL "blank" sample was collected from the reaction mixture and added to 3 mL of the dinitrosalicylic acid (DNS) reagent. Then 500 pL of the soluble enzyme was added to the reactor to initiate the reaction. Samples were collected every 3 min, and the DNS assay (4) was performed for all the samples. One unit of enzyme releases 1 pmol of reducing groups/min, the absorbance of which can be measured at 540 nm. Thus, the amount of activity transferred to the support can be determined from the sugar pro-... 

Kinetics studies were conducted at 65 1°C in a jacketed batch reactor. Five hundred milliliters or 1 L of buffer was added to the reactor and heated to the assay temperature. The buffer pH was chosen according to the optima specified by the enzyme manufacturers. Corn flour (100-300 g/L) was then added to the reactor, along with a specified quantity of either soluble or immobilized amylase to initiate hydrolysis. Samples were collected at regular intervals over 30-60 min, and centrifuged to separate solids. The supernatant was analyzed for sugar content by measuring the %Brix with an optical refractometer. 

It is difficult to compare directly the immobilized amylase activities (i.e., Vmax and Km) observed in these studies with values obtained by other researchers, owing to the fact that we used industrial corn flour as the substrate, whereas others used an activity assay based on soluble starch (5-9). Moreover, the substrate concentrations used in our studies (100-300 g/L) are high enough to facilitate gelatinization, and the reaction takes place with the substrate present as a slurry. By contrast, the starch assays are typically based on a substrate concentration of 10-20 g/L (5-7,9), low enough to completely dissolve the substrate. 

Com products are the second leading source of zinc in this food group. In 1909-13, corn products provided 0.9 mg of zinc per capita per day, 30 percent of the zinc from grain products or 8 percent of all the zinc in the food supply. However, use of these products was halved by the mid-1930 s and halved again by the early 1950 s. Since the late 1950 s, zinc provided by corn products has been relatively constant. Use of corn flour and meal alone has declined by 85 percent since 1909-13. For the last three decades, corn products have provided 0.2 mg of zinc per capita per day, or about 11 percent of the zinc in this food group. 

Farr (Ref 66) in 1951 developed a dynamite compn having high d and a low vel of deton when confined. This consisted of AN (coarse and coated with 1% microcryst wax) 82, NG 5, NaNO, 5, corn flour 2, wood pulp 1.3, apricot pip pulp 4 and chalk 0.5%. The same investigator developed an Improved AN dynamite (iirhich could be detonated by a No 8 blasting cap) of the following compn AN 85.4, TNT... 

To elaborate, the pollution caused by raw material and its procme-ment can be shown by taking a simple example of the corn food industry, which requires growing and harvesting corn in a field and its transportation to a plant for producing food items like corn flour, corn oil, carboxymethylcellulose, and glucose. The huge amount of waste is... 

Table II. The Effect of Extrusion on High Amylopectin Corn Flour (20% moisture, wt/wt) Weight Average Molecular Weights and Relative Abundance of a Molecule Falling within Specific MW Ranges...

Dextrin is available from suppliers in a number of modified forms and mixtures such as dextrimaltose, a mixture of maltose and dextrin obtained by the enzymatic action of barley malt on corn flour. It is a light, amorphous powder, readily soluble in milk or water. 

Maltose syrup is made from corn flour and malt, and 1 ton of flour with 0.2 tons of distillers malt will give about 8 tons of 10°Balling extract. After proper filtration, this liquor is then concentrated to 50° in a double or triple effect of the horizontal or semi-film type, with a capacity of from 23 to gal. per square foot. The 50° extract is concentrated to 80° in a single effect of the vertical or horizontal type. 

About 30 miles west of Boise along 1-84 is the town of Caldwell. A large Mexican community inhabits the town and, happily, you ll find a couple of good dining opportunities. Tacos Jalisco (219 11th Ave., B 208-465-5788) is about as authentic of a Mexican experience you can get this far north of the border. For tortillas the way they were meant to be eaten, stop at Casa Valdez Tortilla Factory (corner of 5th and Chicago, B 208-459-6461). They serve corn, flour and wheat tortillas hot out of the oven. 

Dextri -Maltose Maltose and dextrins obtained by enzymic action of barley malt on corn flour. 

Acid modified, corn starch Acid-treated starch Corn flour, hydrochloric acid modified Starch, acid hydrolyzed Starch, acid-modified Starch, acid-treated Starch, thin-boiling Wheat starch, acid modified. 

Copperjll) phthalocyanine 946 Corn flour, hydrochloric acid modified 3562... 

Corn flour or custard powder Plastic funnel and stand to hold it Beaker... 

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