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Enzyme Inactivation Improves Stability of Self-Rising Corn Meals
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 494–496, March 1991
How to Cite
BOOKWALTER, G. N., LYLE, S. A. and NELSEN, T. C. (1991), Enzyme Inactivation Improves Stability of Self-Rising Corn Meals. Journal of Food Science, 56: 494–496. doi: 10.1111/j.1365-2621.1991.tb05311.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/23/90; revised 8/6/90; accepted 9/3/90.
Enzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91° or 96°C during passage through a two-stage steam-jacketed conveyer, followed by cooling. Heat-processed and untreated products were then milled by a four-break, 96% extraction procedure. Processed and untreated meals were formulated into self-rising meals and stored at 37°C for 6 months. Processed meal formulations were significantly (P < 0.05) more stable during storage than those from untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme-inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.