Description
Chemical transformation of corn through alkaline treatment that unlocks nutritional value and alters texture.
Technical
Nixtamalization involves soaking dried maize in calcium hydroxide solution (1-2% w/v), inducing partial hydrolysis of hemicellulose and conversion of bound niacin to bioavailable form. The process gelatinizes starch granules while preserving pericarp integrity.
Culinary Significance
Fundamental for authentic pozole texture, allowing hominy to maintain structural integrity during prolonged simmering while absorbing rich broth flavors.
Science
Primary Reaction
Saponification of corn lipids
Parameters
Temperature
75°C optimal
65°C to 85°C range
Time
12h
8h – 16h
Equipment
Non-reactive ceramic vesselWooden paddleMesh skimmer