[Elaboration of instant corn flour by hydrothermal process I].
The objective of this research was to investigate a simplified hydrothermal process for the production of instant corn flour and evaluate some variables that affected the degree of gelatinization of corn flour, and evaluate some technological characteristics of the flour. The use of grits of lesser particle diameter and increasing temperature of the soaking water resulted in an increase in the rate of absorption of water of grits, permitting a reduction of soaking time necessary for the process. The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics of viscosity, water absorption index and water solubility index similar to that of flours prepared with grits soaked in water at a temperature higher tan room temperature and different steaming time (5 and 15 minutes). The characteristics of color and shelf life of corn flour were improved with the hydrothermal process.
Martínez B
F
F
Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional. Dpto. de Biotecnología y Bioingeniería, Alimentos, México, D.F.
el-Dahs
A A
AA
D003116:Color; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D013696:Temperature; D013997:Time Factors; D003313:Zea mays
Elaboración de harina instantánea de maíz por proceso hidrotérmico I.