Digestion and absorption mechanism of steam corn flakes

The whole process is a starch gel gelatinization process,which breaks the hydrogen bond of tightty bound starchthrough gel, and also changes the stnucture of protein. The comis expanded and softened through steam themal processing,and then the expanded com is peeled off and fractured with themechanical pressure generated by a pair of reverse rotatingrollers, and the com is processed into thin slices of specifeddensity. In addition, the chemical structure of protein in com waschanged during steam compression, which was conducive tothe absonption of protein in the rumen. The main factors in theprocess of steam flaking com are water, heat, processing timeand mechanical action. Vater makes comn expand and soften.Heating can move electrons, destroy hydrogen bonds (longchains of starch molecules),and promote gelreaction.Sufficient steam processing time is the guarantee for obtainingsufficient gel process. The role of roller is to extnude and shapethe comn with mechanical force to reach the speciied compres-sion density.