dry milling of corn

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