Maize: Difference between revisions

Maize (edit)

Revision as of 19:01, 23 July 2020

19 bytes added , 23 July 2020

no edit summary

Adam

Bureaucrats, Interface administrators, Administrators

12,587

edits

@@ Line 3: / Line 3: @@
 Maize (corn) is a cereal grain that can be used as an [[adjuncts|adjunct]] in beer.
-Corn starch gelatinizes at (73-79°C vs 60-75°C ?). However, corn flakes and corn meal are typically gelatinized during production and can be added to a [[mashing|mash]] without further pre-treatment.<ref>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:261.</ref><ref name=kunze1>Kunze W. Raw materials. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019.</ref> The extract content from corn is about the same as for barley malt.
+Corn starch [[gelatinization|gelatinizes]] at (73-79°C vs 60-75°C ?). However, corn flakes and corn meal are typically gelatinized during production and can be added to a [[mashing|mash]] without further pre-treatment.<ref>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:261.</ref><ref name=kunze1>Kunze W. Raw materials. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019.</ref> The extract content from corn is about the same as for barley malt.
 Corn contains a lot of oil that is typically removed during processing to produce flakes or grits.<ref name=kunze1/><ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref>