What You Need to Know
Nixtamalization involves soaking corn in an alkaline solution (traditionally limewater) which hydrolyzes hemicellulose, releases bound niacin, and partially gelatinizes starch.
Fundamental for making masa-based dishes, improves flavor and digestibility of corn.
Key Parameters
Temperature
75°C
65°C - 85°C
Time
12 hours
8 hours - 24 hours
Equipment
Non-reactive vesselWooden paddles
Steps
- 1.
Pozole (Mexico): Creates swollen kernels that withstand long stewing
- 2.
Grits (American South): Produces characteristic granular texture
The Science
Primary Reaction
Alkaline hydrolysis of hemicellulose