Corn flour, properties and use

Who I am
Joe Dispenza

Author and references

Corn flour, obtained by grinding the seeds of Zea mais, it is rich in carotenoids, has an antioxidant action. It is suitable for celiacs and used for the preparation of polenta and as a thickener.

Let's find out better.

> 1. How corn flour is made

> 2. Properties and use of corn flour

> 3. Products based on corn flour

> 4. A recipe up your sleeve



How corn flour is made

Corn flour is obtained from Zea mais, a herbaceous plant belonging to the Graminaceae family, originally from Central America, which spread in the country as early as the XNUMXth century, it is now grown practically all over the world.

In the country it is also known as maize, maize, granone, frumentone. Corn flour is obtained by grinding corn seeds, it can be ground more or less finely depending on the use to be made of it.


Properties and use of corn flour

Corn is a nutritious product, flour as well, but not complete. The intense yellow color of the grains is given by a carotenoid, zeaxanthin, with an antioxidant action.

Corn contains Vitamin A, Vitamin E and vitamin PP. Lower the presence of vitamins B1 and B2. Caryopsis is also rich in lipids, monounsaturated and polyunsaturated fatty acids, starch and fiber.

The most significant and important components of the corn seed are represented by starch and proteins. The protein (which is zeatin) having a high content of essential amino acids are essential for the formation of human body tissues. There are also mineral salts (potassium, calcium, phosphorus, magnesium, iron, copper, zinc, and selenium).

However, cornmeal is in fact low in B vitamins, not surprisingly, the pellagra it is a very frequent disease in those populations that consume excessive quantities of polenta or corn flour in general. Celiacs can consume foods based on corn flour, precisely because the cereal does not form gluten in contact with water.


You can learn more about the properties, nutritional values ​​and calories of corn


Corn flour products

Finely ground, cornmeal is used extensively in the production of polenta; based on the grinding of the corn, flours with different granulometry are obtained.

Corn flour is also used for the preparation of flans, bread, tortillas, crêpes, pasta, desserts, breading. Corn flakes are also obtained from corn, i.e. corn flakes produced by mixing corn flour with water and other ingredients and corn chips, obtained from a mixture of corn flour with legumes. In some regions, corn flour is also destined forfeeding pets.

Corn flour or corn starch is obtained from the refining of corn, used in cooking as a thickener. Corn is used in natural cosmetics for peeling e scrub of feet, face and body. It is easily found in shops and supermarkets.


A recipe up your sleeve

The meliga paste

> 200 gr butter;
> 200 gr sugar;
> 2 eggs;
> 200 g farina 00;
> 200 g cartoon cornmeal (very fine);
> 1 teaspoon low yeast;
> the grated rind of a lemon;
> a pinch of salt.


Beat the soft butter with the sugar until a soft cream is obtained; add the eggs one at a time; add a pinch of salt and the lemon zest, sift the two flours and baking powder together, add to the dough and knead until smooth. Put everything in a sac-à-poche and form donuts of about 5 cm in diameter on a baking sheet lined with parchment paper. Cook at 170 ° -180 ° for about 15 minutes.


Read also:
> The properties and use of corn oil

> All the uses of corn starch
> Gluten-free recipes: Venezuelan arepas

Audio Video Corn flour, properties and use
add a comment of Corn flour, properties and use
Comment sent successfully! We will review it in the next few hours.