Description
Corn masa dough is produced by nixtamalizing dried corn in an alkaline lime solution, followed by steeping, rinsing, and wet milling to create a hydrated, calcium‑cross‑linked starch network.
Technical
During nixtamalization, calcium hydroxide raises the pH to ~11, hydrolyzing hemicellulose and de‑esterifying fatty acids, while partial gelatinization of starch occurs. The resulting calcium cross‑links with starch chains form a plastic, elastic matrix that improves dough handling and tortilla texture, and releases bound niacin for enhanced nutrition.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and de‑esterification of fatty acids, forming calcium cross‑linked starch and calcium carbonate
Sensory Profile
Aroma ()
nuttyalmond-likeearthyslightly alkalinefresh corntoasted maizemineral (from lime)warm grainsubtle sweetness