Description
Fermented maize dough (Maya) is produced by inoculating masa with lactic‑acid bacteria and yeasts, converting starches into acids and alcohols.
Technical
During fermentation, amylases hydrolyze starch into fermentable sugars, which lactic‑acid bacteria convert to lactic acid and yeasts produce ethanol and CO₂. Acetic acid is also generated, lowering the pH to 4.5–5.0 and imparting a characteristic sourness while preserving the dough.
Science
Primary Reaction
Starch hydrolysis and fermentation to lactic acid, ethanol, acetic acid, and CO₂
Sensory Profile
Aroma ()
sweetnuttysouryeastyearthyfermentedmildly alcoholictoasted cornfruityherbal