| 摘要 |
Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn, in which no residual waste water (Nejayote) is originated and the dough obtained has improved qualities. The process has several stages: 1) fractionation of the corn grain to a size of 4-4.5 mm. 2) addition of 0.6-1% of lime and 35-65% weight/volume of water, both in relation to the quantity of corn, maintaining a temperature of 55-65 DEG C for 35-120 minutes in continuous agitation. 15 minutes before this nixtamalization stage ends, the following chemical compounds are added: hydrosulphite, calcium chloride, titanium dioxide and glycerin. Thanks to these additives, the process doesnot have adverse effects on the dough consistency. 3) dehydration of the corn grain. |
