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...
- 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
- Rights
- License
- Copyright (c) 2011 H M Martínez, J Torres, L D López-Carreño, J E Alfonso, Luis Moreno, A Pardo