Malted or Gelatinized?

[1131morg]

I read that malted corn doesn't need to be gelatinized. True? How much of a difference between the two are there and which is preffered? I understand somewhat the process of malting corn, but how do you go about gelatinizing it ? Also, if you are using other malted grains such as barley, do you need to malt the corn if used with it ?

[Dnderhead]

malted grain has enzymes,flaked does not. malted grain can convert itself and some other grain to sugar.
flaked can not. you can cook flaked grain but not malted,well thats not entirely true but cooking will deactivate enzymes.

[1131morg]

So as long as I have some type of malted grain in the mix, it will help some of the others such as corn to convert. Not so much needing a malted or gelatinized corn ? but, if I was to use a straight corn mash, I would need to either gelatinize or malt it to get the most out of it correct ?

[Dnderhead]

gelatinized is cooked,cooking releases the starch ,then it needs to be converted with enzymes to sugars then the yeast can use it more effectively.
flaked grain has been cooked for you but not converted.
so you if you wanted you can cook corn,,or use flaked corn.
then add malted grain this will convert the starch to sugars.
but its best to do in the right combination and at the right temperature.
this proses is called mashing.