Testing corn flour

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Authors
Date
1987
Language
en
Type
News Item
Accessibility
Open Access
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Citation
CTA. 1987. Testing corn flour. Spore 12. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: http://hdl.handle.net/10568/44769
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta12e/
Abstract/Description
The first tests for producing corn flour at the industrial level in Senegal have been completed. The initial 300 kg of macaroni made with a 50/50 or 70/30 blend of wheat and corn flour were considered quite acceptable. Taste and marketing trials...
Notes
The first tests for producing corn flour at the industrial level in Senegal have been completed. The initial 300 kg of macaroni made with a 50/50 or 70/30 blend of wheat and corn flour were considered quite acceptable. Taste and marketing trials are now being prepared by the Food Technology Institute (ITA) in Dakar in order to judge consumer acceptance. These tests are the outcome of several years of work in this field by the INRA/IRAT Cereals Technology Laboratory in Montpellier. It helped to determine the best blends of corn and wheat to be used as well as the processing needed to obtain a flour that would satisfy both technical and taste considerations. For more details, contact: J. Faure Laboratoire de technologie des cereales INRA Place Viala 34060 Montpellier Cedex France
Subjects
CROP PRODUCTION AND PROTECTION;
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