"22403176"^^ . . . . . . "Dent corn"@en . . . "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 . . . . "Zea mays var. indentata"@en . "Zea mays"@en . . . . . . . . . . "Dent corn is named for its dented kernels."@en . "8483"^^ . . "Le ma\u00EFs dent\u00E9 (Zea mays indentata) est une sous-esp\u00E8ce de ma\u00EFs dont le grain est form\u00E9 d\u2019une partie axiale d\u2019albumen farineux et d\u2019une partie p\u00E9riph\u00E9rique d\u2019albumen vitreux plus dur. La partie d\u2019albumen farineux se r\u00E9tracte lors de la maturation ce qui donne une forme dent\u00E9e au grain, d\u2019o\u00F9 son nom. Les notions de \u00AB ma\u00EFs corn\u00E9 \u00BB et \u00AB ma\u00EFs dent\u00E9 \u00BB concernent donc la forme et la texture du grain. Le grain \u00AB corn\u00E9 \u00BB poss\u00E8de un albumen vitreux important et un albumen farineux r\u00E9duit. C'est l'inverse pour le grain \u00AB dent\u00E9 \u00BB qui, de plus, a la forme d'une incisive. Le caract\u00E8re \u00AB grain corn\u00E9 \u00BB est associ\u00E9 dans l'esprit du s\u00E9lectionneur, aux populations pr\u00E9coces d'origine europ\u00E9enne. Le caract\u00E8re \u00AB grain dent\u00E9 \u00BB est, quant \u00E0 lui, associ\u00E9 aux populations plus tardives d'origines nord-am\u00E9ricaines. Les hybrides \u00AB corn\u00E9 \u00D7 dent\u00E9 \u00BB sont \u00E0 l'origine du succ\u00E8s de la culture du ma\u00EFs dans les zones septentrionales de l'Europe, situ\u00E9es au nord de la Loire. La plus grande partie du ma\u00EFs cultiv\u00E9 aux \u00C9tats-Unis aujourd'hui est du ma\u00EFs dent\u00E9 jaune ou une vari\u00E9t\u00E9 \u00E9troitement apparent\u00E9e qui en d\u00E9rive. Le ma\u00EFs Dent\u00E9 est la vari\u00E9t\u00E9 utilis\u00E9e dans la fabrication des aliments comme ingr\u00E9dient de base pour la farine de ma\u00EFs(utilis\u00E9e dans la cuisson du pain de ma\u00EFs), les croustilles de ma\u00EFs, les tortillas et les coquilles \u00E0 tacos. L'amidon d\u00E9riv\u00E9 de cette vari\u00E9t\u00E9 \u00E0 haute teneur en amidon est transform\u00E9 en mati\u00E8res plastiques, ainsi que le fructose qui est utilis\u00E9 comme \u00E9dulcorant (sirop de ma\u00EFs \u00E0 haute teneur en fructose) dans de nombreux aliments transform\u00E9s et boissons gazeuses."@fr . . . . . . . . . . . . . . . . . . . "Dent corn"@en . . . . . . . . . . . . "Ma\u00EFs dent\u00E9"@fr . . . . "Le ma\u00EFs dent\u00E9 (Zea mays indentata) est une sous-esp\u00E8ce de ma\u00EFs dont le grain est form\u00E9 d\u2019une partie axiale d\u2019albumen farineux et d\u2019une partie p\u00E9riph\u00E9rique d\u2019albumen vitreux plus dur. La partie d\u2019albumen farineux se r\u00E9tracte lors de la maturation ce qui donne une forme dent\u00E9e au grain, d\u2019o\u00F9 son nom. Les notions de \u00AB ma\u00EFs corn\u00E9 \u00BB et \u00AB ma\u00EFs dent\u00E9 \u00BB concernent donc la forme et la texture du grain. Le grain \u00AB corn\u00E9 \u00BB poss\u00E8de un albumen vitreux important et un albumen farineux r\u00E9duit. C'est l'inverse pour le grain \u00AB dent\u00E9 \u00BB qui, de plus, a la forme d'une incisive."@fr . . . . . . . . . . . . . . . . . . "1075948513"^^ . "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 . . . . . . . . . "Dent corn"@en . . .