Document Type

Article

Publication Date

1-1984

Journal or Book Title

Cereal Chemistry

Volume

61

Issue

1

First Page

8

Last Page

14

Abstract

Dried and ensiled corn were each steeped with aqueous SO2 or water at initial pHs of 4-5; both were also steeped with aqueous SO2 at pH7. Initial steepwater composition or pH had less effect on yields of individual fractions and recoveries of various components than did differences between dried or ensiled corn. Recovery of starch after milling was appreciably higher with ensiled corn. Protein recovery in gluten decreased, but this was partially counterbalanced by increased protein content of the steepwater from ensiled corn. Results using batchwise steeping or a simulated countercurrent procedure were similar, though the latter gave higher starch recoveries.

Comments

Published in Cereal Chemistry 61, no. 1 (1984): 8–14.

Copyright Owner

American Association of Cereal Chemists, Inc.

Language

en

File Format

application/pdf

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