What You Need to Know
During nixtamalization, calcium hydroxide raises the pH to ~11, hydrolyzing hemicellulose and de‑esterifying fatty acids, while partial gelatinization of starch occurs. The resulting calcium cross‑links with starch chains form a plastic, elastic matrix that improves dough handling and tortilla texture, and releases bound niacin for enhanced nutrition.
The Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and de‑esterification of fatty acids, forming calcium cross‑linked starch and calcium carbonate