Uticaj granulacije kukuruznog griza na zelatinizaciji i iskoriscavanje.
1984
Jankovic S. | Vusovic S. | Stanisic Lj.
An unknown maize variety, which is used in regular production after grinding, is used for the examination of maize grits granulation effect on gelatinization and utilization. The process of maize marc gelatinization (60 gr of pearl barley in 400 ml of destilled water, with the addition of 1% of malt, or without it) was observed on rotary viscograph. The conclusions were as follows: the magnitude of particles effected the beginning and course of gelatinization. In grits samples with higher procent of minor diameter particles, gelatinization starts at lower temperatures, in this case for about 5'C. The process of gelatinization was developing at different speeds, which is also the result of different diameters of maize grits particles. The different content of granules was also reflected in the effect of malt enzymes on the process of gelatinization. The addition off 1% of malt effected different speeds of viscosity growth. In this case too, the refining of marc showed certain advantages, compared to maize grits with finer particles. In maize grits samples with longer particles, the realised utilization was 81,21%, and in those with smaller particles 81.66%, which is an unsignificant difference, that was probably caused by the error of the analysis.
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