Description
Nixtamalization converts corn into a starch-rich masa that gelatinizes during steaming to form tamales.
Technical
Nixtamalization involves soaking corn in a calcium hydroxide solution at 90–95 °C for 12–24 h, breaking down hemicellulose and releasing soluble sugars while increasing niacin bioavailability. The resulting masa harina, composed of ~70 % starch, 10 % protein, and 5 % fat, gelatinizes at 60–70 °C during steaming, setting the dough within 45–60 min at 100 °C. Proper moisture balance and sufficient nixtamalization are critical to avoid a hard, inelastic masa that cracks during steam.
Science
Primary Reaction
Calcium hydroxide-mediated hydrolysis of hemicellulose and protein cross-linking during nixtamalization
Sensory Profile
Aroma ()
cornynuttysubtle alkalinesweetearthytoastyherbal