Changes

One example is the steeping of [[maize|corn]], part of the [[mill (grinding)|milling]] process. As described by the US Corn Refiners Association, harvested [[kernel]]s of corn are cleaned and then steeped in water at a temperature of 50 degrees for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The [[gluten]] bonds in the corn are weakened and [[starch]] is released.  

One example is the steeping of [[maize|corn]], part of the [[mill (grinding)|milling]] process. As described by the US Corn Refiners Association, harvested [[kernel]]s of corn are cleaned and then steeped in water at a temperature of 50 degrees for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The [[gluten]] bonds in the corn are weakened and [[starch]] is released.  

The corn is then ground to break free the [[Pathogen|germ]] and other components, and the water used (steepwater), which has absorbed various nutrients, is recycled for use in animal feeds.  

The corn is then ground to break free the [[Pathogen|germ]] and other components, and the water used (steepwater), which has absorbed various nutrients, is recycled for use in animal feeds.

==References==

== References ==

{{cite web| title=Corn steeping| work=www.Corn.org| url=http://www.corn.org/web/steep.htm| accessdate=June 20, 2005| archive-date=June 13, 2005| archive-url=https://web.archive.org/web/20050613003823/http://www.corn.org/web/steep.htm| url-status=dead}}

{{cite web| title=Corn steeping| work=www.Corn.org| url=http://www.corn.org/web/steep.htm| accessdate=June 20, 2005| archive-date=June 13, 2005| archive-url=https://web.archive.org/web/20050613003823/http://www.corn.org/web/steep.htm| url-status=dead}}