Flour corn

Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp.[1] It is primarily used to make corn flour. This type, frequently found in Aztec and Inca graves, is widely grown in the drier parts of the United States, western South America and South Africa. The large-seeded corns of Peru are used in the preparation of chicha. In South Africa they are known as bread mealies.[2]

Flour Corn
SpeciesZea mays
VarietyZea mays var. amylacea

The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.[3]


  1. Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4
  2. Willy H. Verheye, ed. (2010). "Growth And Production Of Maize: Traditional Low-Input Cultivation". Soils, Plant Growth and Crop Production Volume II. EOLSS Publishers. p. 77. ISBN 978-1-84826-368-0.
  3. Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.