| 摘要 |
The invention relates to nixtamalized broken maize flour which is used to produce flat maize pancakes and to the method of producing same. The inventive method comprises the following steps consisting in: first, dividing the kernels in two and cooking same at a temperature of between 50 and 100 DEG C using water vapour with lime for between 25 and 80 minutes in a closed container; wet grinding the product and transferring the ground product to a Ventrui-type dryer where it is kept until the moisture value thereof reaches 13-14 %; dry milling said product until the moisture value reaches 10-11 % and, finally, sifting same in order to obtain a flour which can pass through a hole having a mesh width of 0.25mm. The aforementioned method can be used with any type of maize, including those comprising a thick pericarp. Moreover, the use of said invention reduces the temperature and reaction time, improves the level of starch gelatinization so that the flat pancake is more elastic, more resistant to folding and can be used to wrap wet food (tacos), prolongs the storage period thereof if the product is to be served cold and ensures that the hot flat pancake can retain water. |
