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Maize: Difference between revisions
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Maize has a gelatinization temperature above that of barley so it must be pre-gelatinized before use. It lacks a husk and has less protein than malt so it does not contribute to filtration in the mash/lauter tun and tends to dilute FAN, TSN, foam potential and color. It has less flavor potential than barley so it is used to enhance the drinkability of beers. It's said to give a smoothness to beer palates. Maize is thought by some to give a corn-like aroma and taste to beer.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | Maize has a gelatinization temperature above that of barley so it must be pre-gelatinized before use. It lacks a husk and has less protein than malt so it does not contribute to filtration in the mash/lauter tun and tends to dilute FAN, TSN, foam potential and color. It has less flavor potential than barley so it is used to enhance the drinkability of beers. It's said to give a smoothness to beer palates. Maize is thought by some to give a corn-like aroma and taste to beer.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | ||
Corn contains higher levels of polyphenols andhas a higher antioxidant capacity than other cereals such as wheat,rice and oats(1).<ref name=flolun>Flores‐Calderón AM, Luna H, Escalona‐Buendía HB, Verde‐Calvo JR. [https://onlinelibrary.wiley.com/doi/full/10.1002/jib.444 Chemical characterization and antioxidant capacity in blue corn (''Zea mays'' L.) malt beers.] ''J Inst Brew.'' 2017;123(4):506-518.</ref> Pigmented corn varieties are distinctive owing totheir higher content of phenolic compounds of the flavonoidgroup, most notably anthocyanin. | |||
*Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Barrón-Hoyos, J., de Dios Figueroa-Cárdenas, J., and López-Cervantes, J.(2013) The nixtamalization process and its effect on anthocyanin con-tent of pigmented maize, a review,Rev. Fitotec. Mex. 36(4), 429–437. | |||
==References== | ==References== | ||