Maize - continued starch

Guy and Home reported qualitatively similar behaviour for maize grits and wheat flour. They also identified a transition zone, where particles become deformable, so that air is excluded and a eontinuous mass is formed. They noted that wheat starch granules lose bitefringenee but remain visible at this point. Further shearing resulted in granule breakdown and the formation of a system continuous in exposed starch polymers, and entrained partieles of other matter, sueh as protein and fibre. 

Cereal-based foods are the most important source of nutrients for mankind (FAO 2009). Table 17.1 summarizes the contribution of the most important foods to the average human diet. Cereals continue to be the primary sources of energy, due to the high starch content, protein, dietary fiber, B-vitamins, and minerals. The majority of diets are based on one particular cereal grain as the main substance in most countries around the world. The cereals most widely consumed are rice, wheat, and maize, mainly by inhabitants of Asia, Europe-United States-Canada, and Latin America, respectively. In Africa, maize, sorghum, and millets are widely cultivated in order to produce grains for the manufacturing of many traditional foods (Chapter 16). 

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