Abstract
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 twoâstage steamâjacketed conveyer, followed by cooling. Heatâprocessed and untreated products were then milled by a fourâbreak, 96% extraction procedure. Processed and untreated meals were formulated into selfârising 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 enzymeâinactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.
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