Corn Flour

Corn Flour. Corn flour is an affordable food that can be used in various recipes for breads, cakes, flour and couscous, among a multitude of preparations full of flavor and a more vivid color. One of the most exported commodities in Brazil, corn is one of the most nutritious cereals available for food because it offers a series of vitamins and minerals, in addition to carbohydrates and fibers. Corn flour provides different benefits, as it stimulates the immune system, fights anemia, helps eye health, among others. In addition, corn is a gluten-free cereal, which means that it can be consumed by anyone who has an intolerance to this protein.

The different types of corn flour are produced through two processes: wet grinding or dry grinding. Most of these flours undergo refinement to remove the husks from the corn kernels. The classification of these flours occurs by granulometry (particle size of ground corn), ranging from the very small (0.2mm) to the largest, which can reach 1.2mm or 2mm (such as quirera or xerém), according to according to their processing. Cornmeal, for example, is obtained from dry grinding; flaked corn flour, from wet grinding. "Corn can be industrialized through wet and dry milling processes, the latter is the most used in Brazil", teaches Embrapa.