Abstract
AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 2. The Change in the Composition of Steeping Water During the Steeping Process. 1. The time, for which the steeping water stays in a countercurrent steeping battery of 8 tanks, is about 20 h and should not be regarded as the steeping time of maize. 2. The changes in the composition of steeping water (dry matter, SO2 content, nitrogen substances, reducing substances, mineral substances, lactic acid) have been examined in the normal technological steeping cycle (without interruption of maizemilling), during the 40–50 hours' milling break as well in a laboratory‐one‐tank system, and from this resulting indications as to the processes taking place within the maize grain have been obtained.From the interior of the grain, substances that have become soluble by secondary reactions (SO2, enzymes) get into the steeping water beside substances that have been present in soluble form from the very start.
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