Chemistry Reference
In-Depth Information
Physicochemical composition of some adjunct materials (adapted from Moll,
1
Goode and Arendt.
8
Table 8.9
Extract
(% dry)
Gelatinization
temperature (
◦
C)
Proteins
(% dry)
Starch (% dry
wt of cereal)
Starch granule
sizes (
µ
m)
Cereals
Moisture
Fat (% dry)
Amylose
Maize grits
11-13
88-93
62-75
0.8-1.3
9-11
71-74
24-28
1-5 and 10-20
Maize starch
8-12
101-106
62-74
<
0.1
0.2-0.3
71-74
24-28
1-5 and 10-20
Rice grits
10-13
89-94
61-78
0.2-0.7
6-9
57-88
14-32
2-10
Sorghum grits
10-12
75-82
68-75
0.5-0.8
6-10
70-74
24-28
0.8-10
Wheat starch
10-14
101-107
52-75
0.2-0.4
0.4-0.5
67-69
25-28
<
10 and 10-35
Barley
12-16
75-80
57-65
2-3
9-14
54-65
20-24
2-3 and 12-32
Triticale
8-14
70-75
55-70
2-4
13-16
63-69
28-29
5 and 22-36
Rye
10-15
76-80
55-70
1.5-2.0
8-16
58-62
23-25
2-3 and 22-36
Oats
10-16
45-50
55-62
3-7
8-18
40-63
19-28
2-14
Millet
10-13
79-84
67-77
3-7
10-14
61-70
17-25
0.8-10
Potato starch
10-12
101-105
56-69
<
0.1
0.05
65-85
20-23
0.8-30
Manioc
(cassava)
8-11
87-97
52-70
0.3-0.6
9-12
85-87
15-17
9-20
Source: Kerry Bio-Science.
