Study of the thermal properties of corn flours produced by thermal-alkaline treatment

The design of a controlled cooking system (SCC) for the production of threshed cornmeal is presented. The system allows reproducibility in sample processing through time and temperature control. The corn treatment was carried out with a cooking time of 120 minutes at 92.5oC, adding calcium hydroxide...

Full description

Autores:
Pineda–Gómez, P.
F Coral, Diego
Ramos-Rivera, DA.
Rivera, Rosales
Tipo de recurso:
Fecha de publicación:
2011
Institución:
Universidad EAFIT
Repositorio:
Repositorio EAFIT
Idioma:
spa
OAI Identifier:
oai:repository.eafit.edu.co:10784/14467
Acceso en línea:
http://hdl.handle.net/10784/14467
Palabra clave:
Cornmeal
Ca (Oh) 2
Heat-Alkaline Treatment
Gelatinization
Harina De Maíz
Ca(Oh)2
Tratamiento Térmico-Alcalino
Gelatinización
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License
Copyright (c) 2011 H M Martínez, J Torres, L D López-Carreño, J E Alfonso, Luis Moreno, A Pardo