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TECNICA MOLITORIA Vol 75 - DECEMBER 2024

PAPERS

25 - Gelatinization and retrogradation properties of stone-milled and recombined whole and refined maize meal
A. Rosso - C. Sardella - F. Vanara - A. Peila - M. Blandino

The maize intended for food use can meet the needs of the gluten-free sector by ensuring a good source of starch, a key technological component in the formulation of gluten-free products. Furthermore, consumer demand for whole grain products could enhance the production of maize flours and meals rich in dietary fiber, which could impact their technological properties. This study analyzed the role of the milling method (comparison between stone and cylinder milling, with different refining levels) and the interaction with the characteristics of corn grains (hardness) on the gelatinization and retrogradation properties of maize meal.
The starch properties were evaluated by analysis with the Micro-Visco-Amylograph, currently the reference for the study of starch gelatinization and retrogradation. The results obtained provided indications on the technological behavior of the studied meals and possible food applications.

CONTENTS

38 - Conferences

42 - Cereals

50 - Milling

52 - Bread making

58 - Pasta

62 - Feedstuff

68 - Machinery

80 - News

92 - Agenda

96 - Companies