Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize

Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize

The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality an...

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Bibliographic Details
Main Authors: Vesna Hadži-Tašković Šukalović, Marija Milašinović, Dragana Ignjatović-Micić, Milan Maksimović, Valentina Semenčenko, Slađana Žilić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2010-01-01
Series:Food Technology and Biotechnology
Subjects:
antioxidants
maize flour
micronisation
protein solubility
viscosity
Online Access:http://hrcak.srce.hr/file/81777

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