Martínez B F, el-Dahs A A
Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional. Dpto. de Biotecnología y Bioingeniería, Alimentos, México, D.F.
Arch Latinoam Nutr. 1993 Dec;43(4):310-5.
The objective of this research was to investigate a simplified hydrothermal process for the production of instant corn flour and evaluate some variables that affected the degree of gelatinization of corn flour, and evaluate some technological characteristics of the flour. The use of grits of lesser particle diameter and increasing temperature of the soaking water resulted in an increase in the rate of absorption of water of grits, permitting a reduction of soaking time necessary for the process. The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics of viscosity, water absorption index and water solubility index similar to that of flours prepared with grits soaked in water at a temperature higher tan room temperature and different steaming time (5 and 15 minutes). The characteristics of color and shelf life of corn flour were improved with the hydrothermal process.
本研究的目的是探究一种用于生产速溶玉米粉的简化水热工艺，评估一些影响玉米粉糊化程度的变量，并评估该面粉的一些工艺特性。使用粒径较小的粗粒以及提高浸泡水的温度会导致粗粒吸水率增加，从而可减少该工艺所需的浸泡时间。通过水热工艺制备的速溶玉米粉，使用在室温（28 - 30摄氏度）下浸泡5小时的玉米粗粒，并在118摄氏度下蒸煮1分钟，其粘度、吸水指数和水溶性指数特性与用在高于室温的温度下浸泡且蒸煮时间不同（5分钟和15分钟）的粗粒制备的面粉相似。水热工艺改善了玉米粉的色泽和保质期特性。
