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Verarbeitungstechnische Eigenschaften von Inlandmais. 1. Trockenvermahlung
Author(s) -
Bolling H.,
Zwingelberg H.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240806
Subject(s) - food science , starch , brewing , mathematics , meal , corn flour , agronomy , biology , bran , raw material , fermentation , ecology
Processing Poperties of Local Maize. 1. Dry Milling . The latest statistical informations published by the German Government indicate that about 600.000 t corn were harvested in 1971. That means 51,1 dz per unit of cultivated area with an increase of 20% per year in the corn production. The total amount of corn is used for animal feeding in Germany. Some products derived from maize from types US‐Yellow and Plata are used for cereal breakfast, starch manufacture and in brewing‐industry in other european countries. There is little, if any, available information about physical qualities of corn varieties grown in Germany. Thus, it has been felt of great importance to fill this gap. This work was carried out on 15 varities grown at different localities. The samples were milled into grits, semolina, meal, flour and germs on a Standard‐Corn‐Laboratory‐Mill. The milling products were analysed for their fat content. In general the yield of semolina with a low fat content may be affected by the variety as well as by locality. Some of the German varieties showed higher fractions of low fat content than US‐Yellow did.