Description
Nixtamalization is a thermal‑chemical process that treats dried maize with alkaline water to improve nutrition and dough properties.
Technical
Alkaline hydrolysis breaks down hemicellulose and disrupts protein cross‑linking, increasing the solubility of zein and releasing bound niacin. The pH rises to 10–11, hydrolyzing glucurono‑arabinoxylans and enhancing dough rheology for tortillas and tamales. The process also leaches anti‑nutritional factors such as phytic acid and reduces mycotoxins like fumonisins.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and protein cross‑linking, releasing bound niacin and improving starch gelatinization
Sensory Profile
Aroma ()
earthynuttyalkalinefresh corntoastedmineral-likewarm
Origin & History
Civilization