Milling Corn. In the milling of corn, that
intended for use in bread is made into a
meal. The evolution of the milling of corn
has been quite similar to that of the milling
of wheat. "Old-process corn meal” was pre¬
pared by grinding the whole grain, and cor¬
responds to the whole-wheat flour. The
first modification was the removal of a por¬
tion of the bran. This improved the texture
of the meal and left in all the nutrients of
the corn, but meal so milled had poor keep¬
ing quality, owing to high fat content of the
germ portion. These meals became rancid if
held too long, especially during the hot
months of summer.
To obtain a meal with better keeping
quality, the bran and the germ now are gen¬
erally removed before the endosperm portion
is ground. This produces a drier meal which
contains less fat, more starch, and less flavor
than the old-process meal. This new process
or "degerminated” corn meal makes up a
large amount of that now on the market,
though the old-process or whole ground
meal is still available from small local mills.
Fineness of Grind. Corn meal is ground
to different degrees of fineness. If too coarse,
it is difficult to cook thoroughly, while if
too fine, it tends to settle and makes a heavy
bread. It is especially important that bolted
corn meals are not ground too fine. In un¬
bolted meals, the particles of bran present
absorb water, and prevent the meal from
settling too much when cooked.
Composition and Nutritive Value. The
composition of corn meals resulting from dif¬
ferent milling methods is shown in Table
LIX. In general, corn meals yield slightly
more energy than wheat floui, but less pro¬
tein and protein in a less efficient form. Most
of the B vitamins are removed in present-day
methods of millings.
Color of Meal. The table below shows no
difference in the proximate composition of
CARBOHYDRATES
FUEL
VALUE
PER
POUND
Table LIX •
Composition
WATER
PROTEIN
FAT
Not
Fiber
Fiber
ASH
Corn (whole-grain average) . .
Per cent
10.80
Per cent
10.00
Per cent
4.30
Per cent
71.70
Per cent
1.7
Per cent
1.5
Calories
1,795
of Corn
Corn, white .
11.40
10.80
5.00
68.80
2.5
1.5
1,690
and Corn Meals
Corn, yellow .
11.90
10.70
4.80
68.90
2.2
1.5
1,690
Corn meal (O.P. unbolted) . .
12.00
8.70
4.70
71.10
2.2
1.3
1,850
Corn meal (O.P. bolted) . . .
12.00
8.90
4.90
72.00
1.2
1.0
1,765
Corn meal (N.P. granulated)
12.50
9.20
1.90
74.40
1.0
1.0
1,770
Corn flour (N.P.) .
12.60
7.10
1.30
77.50
.9
.6
1,650
[287]
the white and the yellow corn meals. Yellow
corn meal, however, contains more vitamin
A than white. This is in the form of the
yellow pigment carotin. Certain other yel¬
low pigments are present. Standards for
enrichment of corn meal have been recom¬
mended by the Food and Nutrition Board,
and enrichment is required in certain states.
Page 261
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Milling Corn. In the milling of corn, that intended for use in bread is made into a meal. The evolution of the milling of corn has been quite similar to that of the milling of wheat. "Old-process corn meal" was prepared by grinding the whole grain, and cocorresponds to the whole-wheat flour. The first modification was the removal of a portion of the bran. This improved the texture of the meal and left in all the nutrients of the corn, but meal so milled had poor keep¬ ing quality, owing to high fat content of the germ portion. These meals became rancid if held too long, especially during the hot months of summer.
To obtain a meal with better keeping quality, the bran and the germ now are generally removed before the endosperm portion is ground. This produces a drier meal which contains less fat, more starch, and less flavor than the old-process meal. This new process or "degerminated” corn meal makes up a large amount of that now on the market, though the old-process or whole ground meal is still available from small local mills.
Fineness of Grind. Corn meal is ground to different degrees of fineness. If too coarse, it is difficult to cook thoroughly, while if too fine, it tends to settle and makes a heavy bread. It is especially important that bolted corn meals are not ground too fine. In unbolted meals, the particles of bran present absorb water, and prevent the meal from settling too much when cooked.
Composition and Nutritive Value. The composition of corn meals resulting from dif¬ ferent milling methods is shown in Table LIX. In general, corn meals yield slightly more energy than wheat flour, but less protein and protein in a less efficient form. Most of the B vitamins are removed in present-day methods of milling.
Color of Meal. The table below shows no difference in the proximate composition of
CARBOHYDRATES
FUEL
PER
POUND
Table LIX •
Composition
WATER
PROTEIN
FAT
Not
Fiber
Fiber
ASH
Corn (whole-grain average) . .
Per cent
10.80
Per cent
10.00
Per cent
4.30
Per cent
71.70
Per cent
1.7
Per cent
1.5
Calories
1,795
of Corn
Corn, white .
11.40
10.80
5.00
68.80
2.5
1.5
1,690
and Corn Meals
Corn, yellow .
11.90
10.70
4.80
68.90
2.2
1.5
1,690
Corn meal (O.P. unbolted) . .
12.00
8.70
4.70
71.10
2.2
1.3
1,850
Corn meal (O.P. bolted) . . .
12.00
8.90
4.90
72.00
1.2
1.0
1,765
Corn meal (N.P. granulated)
12.50
9.20
1.90
74.40
1.0
1.0
1,770
Corn flour (N.P.) .
12.60
7.10
1.30
77.50
.9
.6
1,650
[287]
the white and the yellow corn meals. Yellow corn meal, however, contains more vitamin A than white. This is in the form of the yellow pigment carotin. Certain other yellow pigments are present. Standards for enrichment of corn meal have been recom¬ mended by the Food and Nutrition Board, and enrichment is required in certain states.