Corn germ flour
1979
Blessin, C.W.
Conversion of part of the corn germ residue from a feed fraction to food grade flour can benefit dry millers, food processors, consumers, and farmers. The commercially dry-milled germ of the corn is screened so only the larger particles are retained; the smaller particles are diverted to the usual animal feed uses. The resultant flour contains 20 to 25% protein, about 25% starch, and 14% sugar; it also contains 10% minerals, 5% crude fiber, and 1% fat. The stability of its amino acid composition allows millers to mix corn from various sources to produce a flour of predictable amino acid content. The protein efficiency ratio of the flour is equivalent to that of casein. Taste panel evaluations of baked goods made with the flour were satisfactory. (kbc)
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