{"id":127,"date":"2015-04-22T13:38:37","date_gmt":"2015-04-22T13:38:37","guid":{"rendered":"http:\/\/prueba.dacsa.com\/?p=127"},"modified":"2022-03-08T16:42:28","modified_gmt":"2022-03-08T16:42:28","slug":"tipos-de-maiz","status":"publish","type":"post","link":"https:\/\/dacsa.com\/es\/tipos-de-maiz\/","title":{"rendered":"TIPOS DE MA\u00cdZ"},"content":{"rendered":"<p align=\"justify\">Los distintos tipos de ma\u00edz presentan una multiplicidad de formas, tama\u00f1os, colores, texturas y adaptaci\u00f3n a diferentes ambientes, si bien todos los ma\u00edces pertenecen a la misma especie y los tipos o razas que los diferencian corresponden a una clasificaci\u00f3n artificial, no bot\u00e1nica.<\/p>\n<p align=\"justify\">Existen, adem\u00e1s, una serie de genes que modifican la composici\u00f3n qu\u00edmica del endosperma. La composici\u00f3n qu\u00edmica del endosperma, configura las caracter\u00edsticas f\u00edsicas que permiten establecer tipos comerciales bastantes claros.<\/p>\n<div align=\"center\">[frame src=\u00bbhttp:\/\/www.dacsa.com\/wp-content\/uploads\/2015\/04\/tipos_maiz_web.jpg\u00bb width=\u00bb360&#8243; height=\u00bb240&#8243; lightbox=\u00bbon\u00bb title=\u00bbTIPOS DE MA\u00cdZ DACSA\u00bb align=\u00bbmiddle\u00bb alt=\u00bbTIPOS DE MA\u00cdZ DACSA\u00bb ]<\/div>\n<p>&nbsp;<\/p>\n<p align=\"justify\">Desde el punto de vista comercial se clasifican de acuerdo a la dureza del grano:<\/p>\n<p>[list type=\u00bbarrow\u00bb]<\/p>\n<ul>\n<li><strong>Dentados:<\/strong> Es el tipo m\u00e1s cultivado. Se caracteriza por una depresi\u00f3n en la corona del grano. Tiene una alta proporci\u00f3n de almid\u00f3n y baja prote\u00edna, y la textura del grano es blanda y de bajo peso. Es preferido para la molienda h\u00fameda y para el alimento del ganado; se utiliza para consumo humano en baja proporci\u00f3n.<\/li>\n<li><strong>Duros:<\/strong> Tienen una composici\u00f3n de almid\u00f3n baja. Por su peso, dureza y alta prote\u00edna son preferidos para la molienda seca.<\/li>\n<li><strong>Harinosos:<\/strong> Es uno de los tipos mas antiguos tipos de ma\u00edz lo usaban los Aztecas, Incas y Guaran\u00edes. Los caracteriza su endosperma blando.<\/li>\n<li><strong>Dulces:<\/strong> Granos con alto contenido de az\u00facar de aspecto transparente. Es el verdadero ma\u00edz para comer el grano fresco, choclo o ma\u00edz de mesa.<\/li>\n<li><strong>Ma\u00edz para Palomitas:<\/strong> Tiene un endosperma corneo muy duro, conteniendo solo una peque\u00f1a fracci\u00f3n de almid\u00f3n encerrado en un pericarpio denso y resistente.<\/li>\n<li><strong>Ornamentales:<\/strong> granos peque\u00f1os que se usan con fines ornamentales y prop\u00f3sitos decorativos.<\/li>\n<li><strong>Ma\u00edz para usos especiales:<\/strong> Existen una serie de genes que inciden sobre la composici\u00f3n del endosperma. Como resultado de esto se han desarrollado nuevos ma\u00edces para prop\u00f3sitos especiales en industria alimentaria y textil.<\/li>\n<\/ul>\n<p>[\/list]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los distintos tipos de ma\u00edz presentan una multiplicidad de formas, tama\u00f1os, colores, texturas y adaptaci\u00f3n&#8230;<\/p>\n","protected":false},"author":2,"featured_media":128,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[267],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TIPOS DE MA\u00cdZ - Dacsa Group<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dacsa.com\/es\/tipos-de-maiz\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TIPOS DE MA\u00cdZ - 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