Search Results for: Starch
blackish, bluish-gray, purple, green, red, white and yellow. when ground into flour , maize yields more flour, with much less bran , than wheat does. it lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability. a genetic variant that accumulates more sugar and less starch
content of the cereal is comparatively low (approx. - %), adequate storage allows the sweat moisture to be absorbed by the air without the risk of mold growth. this sweating process continues for a period of approximately - months. applications corn is used for flour production and as a feedstuff. starch...
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