Flaked Corn and Barley

Grain Flaking is the process of steaming whole grain for 20-30 minutes and then rolling it to a flake density from. In this method the grain’s moisture content reaches %18-20, resulting in softened grains without significant changes in their starch granules. In fact, grains are cooked by hot steam and then passed through the rollers and become dried, producing wide and thin flakes, while adding functional benefits and superior digestibility and palatability to them. Also the physical texture of the feed is significantly improved and there will be less crumbled pieces, for example, the transformation of corn grain into flake increases the ratio of propionic acid to other volatile fatty acids; the starch digestibility also increases 95%.
 
Steam Flaking process:
 
Steam flaking of cereal grains has 3 stages:
  • Conditioning
  •  Flaking
  •  Drying & Cooling
Advantages of Steam flaking of cereal grains:
  •  Improving lactation performance in dairy cows
  •  Improving milk parameters including protein, lactose and solids-not-fat (SNF) due to increased levels of glucose entering the breast and providing adequate energy for mammary tissues and better physical conditions.
  •  Increasing net energy for lactation (NEL) and metabolizable energy (ME) for cereals
  •  Improving the marbling index (intramuscular fat) in livestock feedlot, which is one of the important elements of meat’s good taste; this factor is also used in meat grading.
Grains’ energy comparison in dry rolling and steam flaking: 
 Processing Method Barley Corn
 Whole Grain 2.89 3.15
 Dry Rolling 3.25 3.21
Steam Flaking 3.59 3.71
 
Approximate Analysis of Steam Flaked Corn:
 Dry Matter % 82-84
 Crude Protein  % 8.7-9
 Available Glucose  % 56-58
 Approximate Starch  % 72
 Gelatinized Starch  % 56-59