Neue Erfahrungen bei der Herstellung von Stärkeverzuckerungsprodukten aus Maisgrits |
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Authors: | P. van Twisk |
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Abstract: | 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. |
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