End use quality of some African corn kernels. 2. Cooking behavior of whole dry-milled maize flours; incidence of storage

摘要: The pasting behavior of whole maize flours from 21 African cultivars (five local ecotypes and 16 new cultivars) was determined compared to that market Cotonou (Benin). More viscous pastes were obtained more friable gave finer flours. Characteristics solvent (concentration composition) dispersed (volume fraction, swelling power) phases the determined: paste viscosity increased with volume fraction phase its rigidity (evaluated by dry matter concentration material), whereas did not play any direct role on overall viscosity. Flour storage promoted formation fatty acids could complex amylose during cooling; therefore, solubility decreased after flour for several months, at 50 °C due some hardening swollen particles.