Steam flaking turns grain starch into gelatinization. The gelatinization rate can raise by more than 30% to 60%--70% based on the former level (30%--40%). Starch granules get removed from protein by protecting hydrogen bond which is in joint connection with starch. The structure of starch numerator has changed, either. β-starch of regular crystalloid turns into α-starch of molecular group. Then it will be easy to accept action of enzyme, making starch be of water-solubility. That will improve absorption of starch energy and protein from living organisms. Corn digestibility will range from 70% to 99%, which means it getting digested nearly all. Meanwhile, the protein structure has been changed, smelling natural fragrance. At last, the palatability and digestibility has been improved, reducing the fecal wastes.
Steam flaking corn is advanced feedstuff at home and abroad. National relevant sector has inspected that the total digestibility is over 99%, 30% more than corn starch normally milled. What’s more, the fecal waste has reduced by 15%, nutrient substance in which has reduced a lot and no corn particles. Under the HTHP biological enzyme action, it will eliminate the pathogenic bacteric such as the objectionable microorganism, pathogens, mycotoxin, e.coli and salmonella, putting an end to transmission of pathogen and cutting the pharmacy cost.