The effect of hybrid and growing environment on the rheological properties of starch and flour from maize (Zea mays L.) grain dried at four temperatures

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SummaryGrain from three maize hybrids was harvested from crops grown at a mildly drought-stressed site and at a non-stressed site. Samples were dried to 14% moisture at temperatures of 25, 58, 80 and 100 °C before being milled to flour or starch extracted. Significant differences in the rheological properties of the flour milled from the grain samples were evident for all of the treatments. Differences in the rheological properties of extracted starches were smaller than those determined for the flours. Increasing the drying temperature from 58 °C to 110 °C increased the strength of the flour gels. The hard-seeded variety, P3476, developed stronger gels during and after cooking. The effect of site was large, with the non-stressed site producing stronger flour gels but weaker starch gels than the stressed site. Variation in the rheological properties of the flours could not be explained by differences in the properties of the starch.

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