Dent corn (original) (raw)
Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or "dent", at the crown of each kernel on a ripe ear of corn. Reid's Yellow Dent is a variety developed by central Illinois farmer James L. Reid. Reid and his father, Robert Reid, moved from Brown County, Ohio to Tazewell County, Illinois in 1846 bringing with them a red corn variety known as "Johnny Hopkins", and crossed it with varieties of flint corn and flour corn. Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 World's Fair.
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| dbo:abstract | Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or "dent", at the crown of each kernel on a ripe ear of corn. Reid's Yellow Dent is a variety developed by central Illinois farmer James L. Reid. Reid and his father, Robert Reid, moved from Brown County, Ohio to Tazewell County, Illinois in 1846 bringing with them a red corn variety known as "Johnny Hopkins", and crossed it with varieties of flint corn and flour corn. Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 World's Fair. Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chips, tortillas, and taco shells. Starch derived from this high-starch content variety is turned into plastics, as well as fructose which is used as a sweetener (high-fructose corn syrup) in many processed foods and soft drinks. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. (en) Le maïs denté (Zea mays indentata) est une sous-espèce de maïs dont le grain est formé d’une partie axiale d’albumen farineux et d’une partie périphérique d’albumen vitreux plus dur. La partie d’albumen farineux se rétracte lors de la maturation ce qui donne une forme dentée au grain, d’où son nom. Les notions de « maïs corné » et « maïs denté » concernent donc la forme et la texture du grain. Le grain « corné » possède un albumen vitreux important et un albumen farineux réduit. C'est l'inverse pour le grain « denté » qui, de plus, a la forme d'une incisive. Le caractère « grain corné » est associé dans l'esprit du sélectionneur, aux populations précoces d'origine européenne. Le caractère « grain denté » est, quant à lui, associé aux populations plus tardives d'origines nord-américaines. Les hybrides « corné × denté » sont à l'origine du succès de la culture du maïs dans les zones septentrionales de l'Europe, situées au nord de la Loire. La plus grande partie du maïs cultivé aux États-Unis aujourd'hui est du maïs denté jaune ou une variété étroitement apparentée qui en dérive. Le maïs Denté est la variété utilisée dans la fabrication des aliments comme ingrédient de base pour la farine de maïs(utilisée dans la cuisson du pain de maïs), les croustilles de maïs, les tortillas et les coquilles à tacos. L'amidon dérivé de cette variété à haute teneur en amidon est transformé en matières plastiques, ainsi que le fructose qui est utilisé comme édulcorant (sirop de maïs à haute teneur en fructose) dans de nombreux aliments transformés et boissons gazeuses. (fr) |
| dbo:species | dbr:Zea_mays |
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| dbp:imageCaption | Dent corn is named for its dented kernels. (en) |
| dbp:name | Dent corn (en) |
| dbp:species | Zea mays (en) |
| dbp:variety | Zea mays var. indentata (en) |
| dbp:wikiPageUsesTemplate | dbt:Cn dbt:Infobox_cultivar dbt:Reflist dbt:Taxonbar dbt:Toclimit dbt:Corn |
| dcterms:subject | dbc:Maize_varieties |
| gold:hypernym | dbr:Variety |
| rdf:type | owl:Thing wikidata:Q19088 wikidata:Q4886 wikidata:Q756 dbo:Eukaryote dbo:Grape dbo:Species dbo:CultivatedVariety dbo:Plant |
| rdfs:comment | Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or "dent", at the crown of each kernel on a ripe ear of corn. Reid's Yellow Dent is a variety developed by central Illinois farmer James L. Reid. Reid and his father, Robert Reid, moved from Brown County, Ohio to Tazewell County, Illinois in 1846 bringing with them a red corn variety known as "Johnny Hopkins", and crossed it with varieties of flint corn and flour corn. Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 World's Fair. (en) Le maïs denté (Zea mays indentata) est une sous-espèce de maïs dont le grain est formé d’une partie axiale d’albumen farineux et d’une partie périphérique d’albumen vitreux plus dur. La partie d’albumen farineux se rétracte lors de la maturation ce qui donne une forme dentée au grain, d’où son nom. Les notions de « maïs corné » et « maïs denté » concernent donc la forme et la texture du grain. Le grain « corné » possède un albumen vitreux important et un albumen farineux réduit. C'est l'inverse pour le grain « denté » qui, de plus, a la forme d'une incisive. (fr) |
| rdfs:label | Dent corn (en) Maïs denté (fr) |
| owl:sameAs | freebase:Dent corn wikidata:Dent corn dbpedia-fa:Dent corn dbpedia-fr:Dent corn http://jv.dbpedia.org/resource/Jagung_lekuk https://global.dbpedia.org/id/fNNm |
| prov:wasDerivedFrom | wikipedia-en:Dent_corn?oldid=1075948513&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Field,_corn,_Liechten...ps,_Vaduz,_sky,_clouds,_landscape.jpg wiki-commons:Special:FilePath/YellowCorn.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Dent_corn |
| foaf:name | Dent corn (en) |
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| is dbo:wikiPageWikiLink of | dbr:Gevo dbr:Corn_silk dbr:Maize dbr:Sithiporn_Kridakara dbr:Popcorn dbr:Flint_corn dbr:Flour_corn dbr:Dent_Corn dbr:Field_corn dbr:Waxy_corn dbr:Sweet_corn dbr:Pod_corn |
| is foaf:primaryTopic of | wikipedia-en:Dent_corn |
