Chemical composition and functional properties of malted corn flours

Brazilian Archives of Biology and Technology

Maria Victória E. Grossmann¹  José Marcos G. Mandarino²  Márcia Cristina Yabu¹ 

[1] ,Universidade Estadual de Londrina Departamento de Tecnologia de Alimentos e Medicamentos Londrina PR ,Brazil

关键词: malting;    corn flour;    functional properties;   

DOI  :  10.1590/S1516-89131998000200003

来源: SciELO

【 摘 要 】

Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins.

【 授权许可】

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