Neue Erfahrungen bei der Herstellung von Stärkeverzuckerungsprodukten aus Maisgrits

New Concepts on the Production of Hydrolyzed Starch Products from Maize Grits. The application of a Brabender amylograph for investigating different methods of pre-treating maize grits prior to enzymatic liquefaction with α-amylase is described. The effect of pretreatment on grain structure is illustrated with microscopic photographs. The possibility of amylase inhibitors obstructing liquefaction is subsequently discussed. The application of a Votator continuous cooker for affecting liquefaction while at the same time eliminating pre-treatment is illustrated. The advantages of such a continuous cooking procedure is finally described.