Maize Flour
- Maize flour speciation is the study of the different chemical forms of maize (corn) that can be found in flour. Maize flour can contain a variety of different compounds, including starch, protein, lipids, and minerals. The relative abundance of these compounds can vary depending on the variety of maize, the growing conditions, and the processing method.
- One important factor that affects maize flour speciation is the type of starch present. Maize starch is composed of two main types of molecules: amylose and amylopectin. Amylose is a linear molecule that makes up about 25% of maize starch. Amylopectin is a branched molecule that makes up about 75% of maize starch. The relative abundance of amylose and amylopectin can affect the properties of maize flour, such as its viscosity and water absorption capacity.