What You Need to Know
The process removes water from the kernel matrix, causing starch granules to swell and then crystallize while preserving native enzymes and anthocyanin pigments. Controlled ambient drying maintains amylase activity essential for subsequent nixtamalization and flavor development, and limits microbial growth by reducing moisture below 13 % wet basis.
The Science
Primary Reaction
Removal of water from the kernel matrix, causing starch granules to swell and then crystallize while preserving native enzymes and pigments