2021
DOI: 10.1111/jfpp.15415
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Effect of wet grinding and drying of the nixtamal on physicochemical, morphologic, and vibrational properties of flours and rheological changes of masa

Abstract: Maize (Zea mays L.) is the most important crop in Mexico with a per capita consumption for 2019 of 106.34 kg (SAGARPA, 2019). Maize is mostly used as raw material to obtain maize nixtamalized flours but also because, with nixtamalized maize flours, masa and tortilla are produced. Tortilla is basic food and of higher consumption (about 7.4 million tons per year) in the Mexican population (CEDRSSA, 2014). Industrial production of nixtamalized flour is based on traditional nixtamalization, a thermo-alkaline proce… Show more

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