Description
Alkaline soaking of dehulled maize kernels in sodium carbonate to hydrolyze hemicellulose and remove surface phenolics, improving water absorption and dough quality.
Technical
During soda leaching, the high pH (~11) catalyzes the alkaline hydrolysis of arabinoxylans and esterified phenolic acids, solubilizing hemicellulose fragments and freeing bound phenolics. The process also partially gelatinizes surface starch, enhancing water uptake and dough cohesiveness. Controlled temperature (30–45 °C) and time (2–6 h) prevent excessive starch gelatinization and lipid oxidation.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose (arabinoxylans) and esterified phenolics
Sensory Profile
Aroma ()
earthynuttyalkalinesubtle citrustoasted cornmineral-likeslightly floral