Corn Flour Processed
Cornstarch, or cornflour, is the starch of the corn (maize) grain. It is also grown from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Dilatant and Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste. Cornstarch or cornflour is also used as a thickening agent in soups and liquids. As the starch is heated by the liquid, the molecule chains unravel, allowing them to collide with other starch chains to form a mesh - thus slowing the movement of water molecules. This results in thickening of the liquid, be it soup, stock or other culinary liquids. Enriched flour is flour with specific nutrients returned to it that have been lost while it was prepared. According to the FDA, a pound of enriched flour must have the following quantities of nutrients to qualify: 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. The first four nutrients are B vitamins. Calcium also may be added at a minimum of 960 milligrams per pound. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity.