FACTORS IMPROVING THE STEEPING PROCESS OF CORN GRAINS .1. EFFECT OF STEEPING PROCESS, ARTIFICIAL DRYING, SCRATCHING AND STORAGE

被引：12

作者：

ROUSHDI, M ^{[1
]}

GHALI, Y ^{[1
]}

HASSANEAN, A ^{[1
]}

机构：

[1] STARCH & GLUCOSE CO, CAIRO, EGYPT

来源：

STARKE | 1979年 / 31卷 / 03期

关键词：

D O I：

10.1002/star.19790310304

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

It was found that the steeping of corn grains by using the usual counter‐current system is more efficient for leaching protein than the continuous system. Artificial drying of corn grains at higher temperature decreases starch recovery and increases starch loss in byproducts. The scratching of presteeped corn grains reduced the steeping period by 40%. Storage of corn grains for a long period (9 months) reduced starch recovery by about 3%. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：78 / 81

页数：4

共 22 条

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