What You Need to Know
Wood ash (primarily potassium carbonate) raises pH to 8-10, inducing partial hydrolysis of corn proteins (zeins) and starch gelatinization at lower temperatures. This creates a more cohesive protein-starch matrix through disulfide bond rearrangement.
Produces a uniquely elastic texture compared to untreated corn dough, allowing for better structural integrity in steamed preparations.
Key Parameters
Temperature
45°C
20°C - 65°C
Time
8 hours
4 hours - 12 hours
Equipment
Wooden soaking vesselsCorn husk wrappersSteam cooking apparatus
Steps
- 1.
Pamonha Doce (Goiás): Creates structural integrity for sweet fillings
- 2.
Pamonha Salgada (Minas Gerais): Allows meat incorporation without crumbling
The Science
Primary Reaction
Alkaline protein modification