Editing Steeping (section)

==Corn==
One example is the steeping of corn (or [[maize]]), part of the [[Mill (grinding)|milling]] process. As described by the US [[Corn Refiners Association]], harvested [[caryopsis|kernel]]s of corn are cleaned and then steeped in water at a temperature of {{convert|50|C|F|sigfig=2}} for 30 to 40 hours.<ref>{{cite web | title=Corn steeping | work = Corn.org | url=http://www.corn.org/web/steep.htm| access-date=June 20, 2005 |archive-url = https://web.archive.org/web/20050613003823/http://www.corn.org/web/steep.htm |archive-date = June 13, 2005}}</ref> In the process their moisture content rises from 15% to 45% and their volume more than doubles. The [[gluten]] bonds in the corn are weakened and [[starch]] is released. The corn is then ground to break free the [[cereal germ|germ]] and other components, and the water used (steepwater), which has absorbed various nutrients, is recycled for use in animal feeds.