Corn Flour
| Botanical Name : | Corn Flour |
| Family Name : | Zea mays |
About
The flour is naturally rich in dietary fiber, antioxidants, vitamin B, omega 6 unsaturated fat and vegetable proteins. It is also rich in magnesium.
Nutrition Value
| S. No. |
Product:
|
Corn Flour |
|
Parameter |
Standard |
|
|
1 |
Appearance |
Comparable to Reference |
|
2 |
Odour |
Comparable to Reference |
|
3 |
Taste |
Comparable to Reference |
|
PSD (ASTM NO.)
|
Retention % |
|
|
4 |
250 (60 ASTM) |
2 % |
|
5 |
Pan |
100 % |
|
6 |
Moisture
|
<13.50 % |
|
7 |
Total Ash (D. B.)
|
0.7 % (max) |
|
8 |
Acid Insoluble Ash
|
0.05 % (max) |
|
9 |
Alcoholic Acidity
|
<0.12 % |
|
10 |
Fat Content
|
2.00 % (Max) |
—
Usage
Maize is used as food for man as well as animals.
» Corn starch is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custards.
» Corn flour can be used in corn bread, very famous makki di roti, multi-grain recipes, deep fry batters, in any recipe that uses corn flour-meal.
» Its major use is in making Mexican Tortilla – Tacos and Nachos.