Lecture 13 (Corn Milling)

Question 1

Dent Corn (Zea mays indenata)

Answer 1

Most widely used class in the U.S.

Used for livestock, industrial products, processed food

Question 2

Flint Corn (Zea mays indurata)

Answer 2

Rounded crown, hardest class of corn with 100% horny endosperm. Popular in Argentina

Question 3

Popcorn (Zea mays everta)

Answer 3

Small kernel flint corn, used in specialty products

Question 4

Flour Corn (Zea mays amylacea)

Answer 4

Rounded or flat crown, virtually 100% floury or soft endosperm

Question 5

Sweet Corn (Zea saccharata or Zea rugosa)

Answer 5

Plump when ripe, severely shrunken upon drying

Question 6

Alflatoxin

Answer 6

Can be found if corn is not cleaned, and glows under a black light.

Question 7

Alflatoxin

Answer 7

Can be found if corn is not cleaned, and glows under a black light.

Question 8

Types of Corn Milling

Answer 8

Masa Production - Tortillas
Dry Milling - Food

Question 9

Dry Corn Milling

Answer 9

Maximize production of clean grits, with min fat content

Max recovery of the remaining endosperm as meal, with min flour

Max recovery of clean germ

Optimum blending of products to max profit

Question 10

What Key Attributes are we Milling for

Answer 10

Granulation and Oil Content

Question 11

Masa Milling

Answer 11

Dough Flour
Water/Lime Mixture
Milled into dough
Used then or dried for flour

Question 12

Corn Milling

Answer 12

Granulation
Moisture
Oil Content
Fiber
Protein

Question 13

Wet Corn Milling

Answer 13

Steeped- Water and Lactic Acid
Used for fermentation or Animal feed
Corn Ground slightly
Germ floats
Hudrocycloned multiple times
Fried germ solids go to feed