TORTILLAS

摘要

A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodiment, both non-hydrated and hydrated soy can be part of the soy and corn dough mass. Tortillas and other traditional corn products can be made from the soy and corn dough mass. Further, the formation of nixtamalized corn dough comprising corn and a protein source, other than soy, is disclosed. The protein source can be hydrated or non-hydrated. Tortillas, other traditional corn products, and dried nixtamalized corn dough flour can be made from the nixtamalized corn dough formed from the com and at least one protein source.