Processing maize flour and corn meal food products
Jeffrey A. Gwirtz, Maria Nieves García‐Casal
Annals of the New York Academy of Sciences
Abstract
Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
wet maize processing separates chemical compound classification
“Wet maize processing separates by chemical compound classification such as starch and protein.”
vitamin and mineral losses occur during processing
“Vitamin and mineral losses during processing are identified and the nutritional impacts outlined.”
dry maize mechanical processing creates whole or fractionated products
“Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm.”