Description
Thin discs of masa dried to below 10 % moisture to preserve flavor and prevent mold.
Technical
During drying, starch gelatinizes around 60 °C and proteins denature near 70 °C, stabilizing the matrix. The removal of moisture below 10 % limits enzymatic and fungal activity while retaining the characteristic corn flavor. Controlled drying also mitigates retrogradation, preventing excessive brittleness.
Science
Primary Reaction
Starch gelatinization and protein denaturation during drying
Sensory Profile
Aroma ()
cornynuttydrytoastedearthysmokywoodymineralroasted maizebarnyard