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Pretreating Dent Corn Grits for Puffing in a Rice Cake Machine
Author(s) -
HSIEH F.,
HU L.,
PENG I.C.,
HUFF H.E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03932.x
Subject(s) - steaming , corn starch , corn oil , food science , salting , chemistry , sugar , volume (thermodynamics) , starch , physics , quantum mechanics
The best operational conditions for puffing dent corn grits with a rice cake machine were 14% grit moisture, 215°C and 9 sec. Salting and steaming, low pH soaking medium, larger corn grit sizes, 2% glycerin, and 2% corn oil tended to increase puffed volume of the corn cakes. Smaller grit sizes, 3% alcohol and high pH soaking medium had negative effects on corn cake volume. Acid‐modification of corn starch, 1% or 3% corn oil, and up to 10% sugar had no effect.