In the milling of pealed and degerminated corn grits not only are grits obtained but also low granulometry flours, with a higher amount of fat than grits.
Its most frequent uses are the following:
- Flour for bread: used with wheat flour in the elaboration of corn bread.
- Flour for baked goods: used with wheat flour (up to 20%) not only to balance the amount of gluten but also to obtain a product that is crispier and easier to fry.
- Flour for pastas: used with a 50% of wheat flour in the elaboration of pastas.
- Flour for sausages: used in the elaboration of meaty emulsions as a substitute for starch.
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