Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide

From: Cereal Chemistry | Date: September 1, 2005| Author: Singh, Vijay; Johnston, David B | Copyright information

ABSTRACT

Enzymatic milling (E-Milling) is a process that could potentially replace the sulfur dioxide procedure currently used in all commercial wet-milling facilities. E-Milling incorporates the use of a short water soaking step (≤6 hr), a coarse grind, and the use of a protease to release the starch granules from the corn endosperm. E-Milling does not require sulfur dioxide to obtain starch yields equivalent to conventional wet milling; however, the important antimicrobial effe...

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