The traditional process of nixtamalization to elaborate tortillas involves cooking in ash‐lime the maize to produce masa. The aim of this work was to evaluate the hydration of maize and the textural properties of masa and tortillas produced under different nixtamalization conditions. The main variable that was studied was cooking temperature, comparing temperatures of 60C and 50C with 90C, which is traditionally used. The estimated water diffusion coefficients were 2.71 × 10−8 (90C), 1.82 × 10−8 (60C) and 0.93 × 10−8 m2/s (50C). The textural properties, adhesiveness (−2.05 to −1.93 N) and cohesiveness (0.12 to 0.13) of the masa did not show significant differences. Likewise, fresh tortillas did not exhibit significant differences in extensibility (1.03 to 1.22 N) or rollability (0.22 to 0.29 N). Employing the proposed nixtamalization process (low temperature), masa and tortillas with a similar quality to commercial products can be obtained. Practical Aplications This research will have practical applications in the industrial production of masa and tortillas. The results indicate that the hydration of maize in the two proposed processes results in masa with the necessary characteristics to achieve hydration. In addition, the textural properties of the masa and tortillas are similar to those of commercial products. This study will contribute to the reduction of energy costs during the preparation of masa and tortillas.

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