Description
Stone‑ground cornmeal production uses a metate to mechanically reduce kernel size without significant heating, preserving native protein structure and preventing starch gelatinization.
Technical
The mechanical action creates micro‑fractures that increase surface area, facilitating enzymatic activity during subsequent nixtamalization. Localized friction can raise temperatures up to ~50 °C, but this is insufficient to trigger Maillard reactions or caramelization. The fine particle size (~200 µm) enhances mixing and dough properties in baking.
Science
Primary Reaction
Mechanical fragmentation of corn kernels and starch granules
Sensory Profile
Aroma ()
EarthyNuttyGrainyFreshMildToastedMineralHerbalWoodyCorn Husk