This document discusses the classification and processing of corn. It notes that corn is classified into four main varieties - dent, flint, flour/soft, and waxy. Corn is processed through either dry milling or wet milling. Dry milling separates corn into germ, flour, fine and coarse grits through tempering, degermination, and roller milling. Wet milling uses water and separation steps to produce starch, oil, protein and fiber from corn. Dry milling is commonly used to produce grits, flour and other products for human and animal consumption.

1. ISHA SINGH
5th SEMESTER
2018-22

2.  Many varieties of corn are grown across the
globe in warm climates
 India is the fourth largest producer
 Plant grows to a height of about three metres
or more.
 Kernel is large with a high embryo content
 Corn oil extracted from the germ is
commercially valuable.
 The microscopic appearance of the starch is
distinctive,
 Prolamin zein is the main protein
 On hydrolysis zein yields small amounts of
tryptophan or lysine
 The proteins of corn do not provide an elastic
gluten.
Corn

3. Maize or corn is classified commercially into
four main classes as follows:
1. Dent varieties
2. Flint varieties
3. Flour or soft varieties
4. Waxy maize varieties
Corn Classification

4. Maize is processed by :-
1) Dry milling
 Dry milling of grain is mainly utilized to manufacture feedstock into
consumer and industrial based products.
 Widely associated with the development of new bio-based
associated by-products.
 Separates the grain into four distinct physical components:
the germ, flour, fine grits, and coarse grits.
 The separated materials are then reduced into food products utilized
for human and animal consumption.
Corn Processing

5. 2) Wet milling
Corn wet milling is a process that gives starch as the
main product output in addition to several other
products, namely, oil, protein, and fiber.
It uses water and a series of steps to separate the
parts to be used for various products.

6.  Dry milling is the simplest method of producing maize
products for human consumption.
 Dry corn millers process corn in one of three ways:
(1) Tempering de-germing process
(2) Stone-ground or non-degerming process
(3) Alkaline-cooked process.
 The most common process is the “tempering-
degerming.”
Dry milling of corn

7.  Physical separation (size/density) based on mass
 No use of chemicals
 Maximizing surface area of solids for processing
 Resource pulping
 Minimal water use
 Low capital cost
 Lower separation
 Lower concentration of starch, protein, fiber, and oi
 To maintain a high starch extraction through a degermination process.
 Removes the germ and fiber and the endosperm is recovered in several
sizes: grits, cones, meal, and flow.
Features of dry milling

8. Dry milling of corn involves the following steps:
 Tempering
 Degermination
 Aspiration
 Gravity separation
 Roller milling and sifting
 Oil recovery
Dry milling process

9. Product uses
Grits/Cones
 Breakfast cereals
 Snack foods
 Pet foods
 Corn bread
 Breads
Flour
 Baby foods
 Baking mixes
 Batters
 Desserts
 Frozen foods
 Meat extenders
 Thickening agents
Germ
 Grain based oil
 Vitamin carriers
 Mayonnaise
 Potato chips
 Soups
 Sauces
 Livestock feed