Wet-milling — MECHANICAL Technique | Foodgeist

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Wet-milling — MECHANICAL Technique | Foodgeist

What science says

technique parameter

“In a properly equipped laboratory, the procedure can be performed at the rate of 40 samples per week using three trained personnel.”

100-g laboratory corn wet-milling procedure → can be performed → at the rate of 40 samples per week

A 100-g laboratory corn wet-milling procedure.1996

technique parameter

“The procedure gives starch yields statistically similar to those of a 1-kg laboratory procedure with a standard deviation in replicates of 0.36% when the replicates were performed weekly during the course of a year.”

100-g laboratory corn wet-milling procedure → gives starch yields → statistically similar to those of a 1-kg laboratory procedure

A 100-g laboratory corn wet-milling procedure.1996

technique parameter

“A 100-g laboratory corn wet-milling procedure was developed in order to reduce sample size and labor time requirements for determining the milling characteristics of corn samples.”

100-g laboratory corn wet-milling procedure → reduces → sample size and labor time requirements

A 100-g laboratory corn wet-milling procedure.1996

technique parameter

“Wet‐milling of hydrated meal improved viscosity and functionality”

wet-milling → improves → paste viscosity and functionality

Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of C...DOI →2002DOI

technique parameter

“Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour.”

wet-milling process → results in → flour properties

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Propert...DOI →2016DOI