Processo hidrotermico para a produção de farinha pre-gelatinizada de milho

AUTOR(ES)

Jairo Alfonso Gonzalez Sanchez

DATA DE PUBLICAÇÃO

1977

RESUMO

Due to the high cost of the installation of presently-existing equipment for the pregelatinization of flour, a simplified hydrothermal process for the production of pre-gelatinized corn flour was developed; this should permit adoption by small and medium-sized corn industries. The degree of gelatinization of corn flour was measured by determining it’s viscosity with the Brabender visco-amylograph as well as its water absorption and solubility index. A linear correlation was found between the logarithm of concentration and the logarithm of viscosity of the aqueous suspensions of both corn flour and pre-gelatinized corn flour. The degree of gelatinization of corn flour during the hydrothermal treatment was found to depend directly on the moisture content of the grits and the steaming period. During the soaking of grits in water at room temperature, the moisture content increased in a direct relation to time, reaching a maximum of 30% after 5 hours. A longer soaking time of up to 20 hours resulted in no additional increase in moisture content. Increasing the temperature of the soaking water to 70°C resulted an increase in the rate of absorption of water of the grits, permitting a reduction of soaking time to only 30 minutes. Steaming of pre-soaked grits with 30% moisture content - for 1 minute at. 118°C gave approximately the same degree of gelatinization as steaming pre-soaked grits with 27% moisture content for 15 minutes at 118°C. Pre-gelatinized corn flour can thus be produced either by soaking coarse corn grits (DM = 3781μ) in water at room temperature for 5 hours or at 70°C for 30 minutes, followed by 1 minute of steaming at 118°C, or by soaking corn grits at room temperature for 2 hours, followed by steaming for 15 minutes at 118°C. The steamed corn grits are then dried at 40¬50°C and milled to the desired particle size. Pre-gelatinized corn flour produced by this procedure was similar in viscosity to that produced by the extrusion process.

ASSUNTO(S)

milho farinhas - pesquisa

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