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| | tortilla.html |
 | | Nixtamalization produces a special flour used to make masa, the dough that becomes high-quality tortillas. | | | In a search to solve waste problems associated with this age-old alkaline cooking process, called nixtamalization, he developed a high-tech method that minimizes waste generation and produces the high-quality flour the market demands. | | | Nixtamalization requires steeping and cooking corn in a lime solution. |
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http://ard.unl.edu/rn/0901/tortilla.html
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| | Value Enhanced Grains Solutions Products |
| | The mash or nixtamal is then ground into flour to make dough for tortillas. | | | The ash used in the nixtamalization process makes the cooking process alkaline, which improves the flavor of the flour and the calcium and niacin content. | | | Nixtamalization is a traditional Latin American and Native American method of processing blue corn and other flour corns into tortillas. |
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http://www.vegrains.org/english/varieties_blue.htm
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| | Zarela.com - Nixtamal Hecho en Casa - Homemade Nixtamal |
| | The corn is not ground into dough until it has first been dried and then turned into nixtamal:-- hominy-like kernels that have swelled and acquired a new savor by soaking in an alkali solution. | | | More often, cooks buy nixtamal or pre-ground masa from local tortillerías (small mills or artisanal-scale factories that make their own masa for tortillas and other corn products). | | | I start with homemade nixtamal for a few dishes where a very coarse grind is important -- for example, Tamales de Capita or the Papantla-style version of the giant tamal called Sacahuil. |
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http://www.zarela.com/new_recipes/nixtamal.html
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| | ICIA, Inc. IPG Laboratory Frequently Asked Questions |
| | The traditional name for the cooked corn is nixtamal; the cooking process is nixtamalization. | | | The dissolved pericarp is rinsed away and the nixtamal is ground to make “masa” (tortilla dough). | | | The masa can be flattened by several methods and baked to a finished tortilla. |
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http://www.ilcrop.com/ipglab/faq/faq.htm
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| | CuisineNet Digest: Grits |
| | This treatment, which is called nixtamalization, changed the flavor and texture of the corn and made it easier to grind into flour. | | | Hominy was made by soaking maize in water mixed with ashes or burnt shells until the kernels puffed up and the hulls, which had by then cracked, could be removed. | | | Once the hominy is dried, it can be pounded into a coarse meal and made into the porridge in question. |
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http://www.cuisinenet.com/digest/breakfast/grits.shtml
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| | BakingBusiness.com: Home |
| | The corn is soaked in hot dilute lime, loosening the hull and partially gelatinizing the outer part of the starchy endosperm. | | | More extensive treatment — nixtamalization — yields corn masa, a basic ingredient in Mexican and Central American cuisine. | | | How does corn masa differ from milled corn meal, grits, germ or flour? |
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http://www.bakingbusiness.com/tech/channel.asp?ArticleID=49997
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| | Green Cuisine- Homemade Corn Tortillas |
| | Actually, the meal made from untreated corn is inferior nutritionally to nixtamalized corn. | | | Once the corn is ground and made into a dough, it's called "masa". | | | A mill is expensive to buy, but a worthwhile investment - You can use it to grind all kinds of grains, nuts and even dried fruit, for filling pastries. |
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http://www.greensense.com/Features/Green_cuisine/tortillas.htm
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| | Teacher Style |
| | nixtamalization - process of soaking corn in lye which makes the proteins in corn more available to the body |
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http://www.hist.umn.edu/hist1012/primarysource/lecturenotes/food/mexico.htm
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| | MEXICO HOT OR NOT - From Masa to Mesa: The Many Faces of Tortillas Part 2 - MEXICAN COOKING - COCINA MEXICANA - |
| | Last month, the nixtamalization of corn dough - or masa - was discussed, along with a description of the process itself and detailed instructions for making masa at home, either from scratch with dried corn, or using masa harina mix. | | | Contrary to some foreigners' belief that the darker yellow ones are somehow more nutritious, it has been pointed out by Mexican friends that this deep color is often a result of using too much cal (calcium hydroxide) in the nixtamalization process, which also tends to give the tortillas a somewhat sour taste. | | | Now comes the fun part: the many different regional treats that can be made with this basic tortilla dough. |
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http://www.mexconnect.com/mex_/recipes/puebla/kgmasados.html
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| | Tortilla and Snack Processing |
| | Sahai, D. and Jackson, D.S. A novel enzymatic nixtamalization process for producing corn masa flour. | | | Instant masa flour is typically prepared in large facilities and shipped to tortilla/snack/taco-shell manufactureres. | | | Sahai, D., Buendia, M.O. and Jackson, D.S. Analytical Techniques For Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample. |
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http://fpc.unl.edu/PilotPlantServices/tortilla.htm
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| | Iowa Grain Quality Initiative |
| | Nixtamalization involves cooking and steeping the corn in lime-water. | | | The masa serves as a base for fried chips and is an ingredient in other foods. | | | The cooked kernels are then rinsed with fresh water to remove the loosened hulls before being ground into masa. |
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http://www.extension.iastate.edu/grain/pages/grain/news/newsarchive/02igqinews/020401igqinews.html
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| | Food Product Design: Cover - August 2003 - Chip Celebration |
| | The wet corn endosperm, or nixtamal, is ground, usually with a stone mill, into masa, which is Spanish for dough. | | | To become masa, corn kernels go through a multistep process called nixtamalization, which includes soaking in hot, dilute lime solution to loosen the hull and partially gelatinize the outer part of the starchy endosperm. | | | The wet masa is sheeted and cut into the desired chip shape prior to partial baking and frying. |
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http://www.foodproductdesign.com/archive/2003/0803CS.html
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| | GourmetSleuth - Mexican Tamales |
| | Masa Harina - Dried masa flour is available at Gourmetsleuth as well as in most Latino markets and even in some larger nationwide chain grocery stores. | | | Field Corn - We sell dried whole corn for making fresh nixtamal (used to make tamal or tortilla dough) including: | | | Gourmetsleuth - We sell whole dried and powered chiles as well as other spices and herbs such as epazote, Mexican oregano, chipotles, guajillo, ancho, chiltepin chiles. |
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http://www.gourmetsleuth.com/tamales.htm
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| | Make Masa: 'Nixtamalize' Your Corn |
| | About 1,500 B.C., cooks in coastal Guatemala figured out that cooking dried corn in alkali water removed the kernels' skins and produced a softer dough than unprocessed ground corn. | | | Whether ground or whole, nixtamalized corn "has a taste and aroma like no other food on Earth—a delicately nutty quality combined with something almost chalky and mineral-like," says Zarela Martinez, owner of Zarela restaurant in New York City and author of The | | | She shared the following recipe for nixtamalizing your own corn: |
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http://www.motherearthnews.com/menarch/archive/issue/203/203-060-02.htm
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| | Comparative subchronic toxicity studies of nixtamalized and water-extracted Fusarium moniliforme culture material. |
| | Mild-to-moderate nephropathy resembling that induced by FB1 was found in all rats fed the NX, WE or CM diet. | | | Hepatopathy was found in all rats fed the NX or CM diets. | | | The effect of nixtamalization, the process by which masa flour is produced by alkaline hydrolysis of corn, on the organ-specific toxicity of F. moniliforme culture material containing fumonisin B1 (FB1) was studied and the effectiveness of nixtamalization and water extraction for detoxifying culture material was compared. |
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http://www.pdg.cnb.uam.es/UniPub/iHOP/gp/637228.html
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| | eG Forums -> Masa from Corn Bran |
| | My goal is to give my 'dough' the lime flavoring obtained via nixtamalization. | | | I am not that concerned with making the trace amount of starch more digestible. |
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http://forums.egullet.org/index.php?showtopic=47415
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| | Cereal Chem 2004 Study of Calcium Ion Diffusion in Components of Maize Kernels During Traditional Nixtamalization ... |
| | The cooking step of the nixtamalization process used 3 kg of maize kernels in 6L of water and 2% calcium hydroxide (w/w). | | | We found that the whole instant corn flour, pericarp, endosperm, and germ, had a nonlinear relationship to steeping time, showing a local maximum at 9 hr. | | | Analysis of the different parts of the nixtamalized kernels showed that in short steeping times (0-5 hr) calcium diffusion took place mainly in the pericarp. |
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http://www.aaccnet.org/cerealchemistry/abstracts/sample/1119-07R.asp
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| | Stable Micro Systems Ltd Abstracts |
| | SAN MARTIN-MARTINEZ, E., JAIME-FONSECA, M. and MARTINEZ-MONTES, J. Selective nixtamalization of fractions of maize grain (Zea mays L.) and their use in the preparation of instant tortilla flours analyzed using response surface methodology. | | | SEFA-DEDEH, S., CORNELIUS, B., and AFOAKWA, E. Effect of fermentation on the quality characteristics of nixtamalized corn. | | | SCHILLING, G. and TILLEY, K. Tortilla making quality of Kansas hard white wheats. |
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http://www.powderanalyser.co.uk/papers.htm
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| | MEXICO HOT OR NOT - From Masa to Mesa: The Many Faces of Tortillas - MEXICAN COOKING - COCINA MEXICANA - |
| | This process, called nixtamalization, uses either wood ash or slaked calcium hydroxide, called cal or tequesquite ("builder's lime" in English) to soak the corn kernels and soften their often-tough outer skin. | | | The tortilla as the "daily bread" of Mexico is much more nutritious than the corn itself, thanks to a process which has been employed since the ancient New World inhabitants began transforming wild corn into human food. | | | Besides making the grain easier to grind, nixtamalization increases the protein value of corn by releasing bound niacin, and helps to preserve the masa, which would quickly become sour without it. |
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http://www.mexconnect.com/mex_/recipes/puebla/kgmasa.html
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| | BakingBusiness.com: Home |
| | The corn cooking step, or nixtamalization, steeps corn in a hot alkaline solution to remove the hard exterior. | | | It is washed and sieved, drained then ground into flour. |
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http://www.bakingbusiness.com/co_article.asp?ArticleID=34552
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| | Improving nixtamalization: traditional process optimization and alternative enzymatic nixtamalization. |
| | Products obtained from nixtamalization, the traditional process used to make corn tortillas, snacks and related products, are influenced by process conditions and corn traits. | | | When using softer corn, holding at cooking temperature can be completely omitted. | | | Improving nixtamalization: traditional process optimization and alternative enzymatic nixtamalization. |
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http://www.aaccnet.org/meetings/2001/Abstracts/a01ma181.htm
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| | Hominy - Encyclopedia.WorldSearch |
| | Hominy, or nixtamal, is dried maize kernels, reconstituted by soaking in lye-water. | | | This process is called nixtamalization, and removes the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. | | | The process also converts some of the niacin in the maize into a form more absorbable by the body. |
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http://encyclopedia.worldsearch.com/hominy.htm
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| | Stagnito Communications - Snack Food & Wholesale Bakery |
| | Hands-on processing demonstrations will include nixtamalization and preparation of corn tortilla chips, corn quality evaluation procedures and evaluation of snack food ingredients (including corn meal and dry masa). | | | There also will be sessions on single- and twin-screw extruders, the use of computers to ensure a smooth process and the selection of packaging materials to increase the shelf life of snacks. | | | SFA members will receive a 10% discount off the Texas AandM registration fee. |
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http://www.snackandbakery.com/content.php?s=SF/2004/09&p=18
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| | Cargill innovation taps health market growth |
| | Cargill uses patented technology to produce masa flour without the loss of corn solids or the bran layer, unlike the traditional nixtamalization method for producing masa flour. | | | Typical food applications would be tortillas, tortilla chips and extruded snacks.” | | | This allows snack and Mexican foods manufacturers to offer a whole grain food product as opposed to a marketing a product simply produced from whole corn. |
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http://www.nutraingredients.com/news/news-ng.asp?n=60605-cargill-innovation-taps
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| | SO1 |
| | Calcium content of the instant corn flour, pericarp, endosperm and germ showed a nonlinear dependence as a function of the steeping time, with a local calcium maximun occurring around 9 hr. | | | After cooking (t = 0) we found 1.146% take up of calcium in the pericarp, 0.007 % take up in the germ and about 0.028 % take up in the whole endosperm. | | | During the steeping time of the nixtamalized kernels, the calcium diffusion is a simultaneously process taking place in the pericarp, endosperm and germen. |
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http://www.fis.cinvestav.mx/~smcsyv/xxii/resum/SO.htm
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| | Hominy - Wikipedia, the free encyclopedia |
| | The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash until germ was removed. | | | Hominy or nixtamal is dried, treated maize (corn) kernels. | | | It also alters the flavor in a way that many consider to be an improvement. |
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http://en.wikipedia.org/wiki/Hominy
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| | Southern Arizona Folk Arts |
| | Corn never caught on in Europe, partly because the process did not travel across the Atlantic along with the seeds.) Tortillas are seldom eaten alone, but are rather an ingredient in a whole repertoire of foods. | | | (The lime-cooking process, which goes by the wonderful name of nixtamalization, greatly enhances the protein value of the food for humans. |
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http://dizzy.library.arizona.edu/images/folkarts/tucfood.html
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| | Temario del congreso |
| | “Effect of steeping time and calcium ion diffusion on the rheological and structural properties of instant corn flour prepared by the traditional nixtamalization process. | | | ”Situación actual y perspectivas de la industria del nixtamal.” | | | Zapata-Navarro, F. Caballero-Briones and J.L. Peña, “Morphological and structural changes in corn pericarp during nixtamalization.” |
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http://www.fata.unam.mx/nixtamal/conferencias.html
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| | Grits - Wikipedia, the free encyclopedia |
| | They are traditionally served at breakfast, but can also be used at any meal. | | | This contrasts with european polenta, which is made from grinding kernels which have not been de-hulled. | | | Hominy grits are ground from Hominy, that is to say, from corn that is first dehulled through nixtamalization and then dried and coarsely ground. |
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http://en.wikipedia.org/wiki/Grits
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| | Department of Food Science & Technology at UNL |
| | Nixtamalization (Alkaline Cooking of Corn for Tortillas and Snacks) | | | Broadband Connection Suggested - First 10 seconds of 6 minute video has no sound. | | | Flash Animation and Instructional Tool for Understanding Nixtamalization Process Steps |
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http://foodsci.unl.edu/OnlineEdu/onlinedu.htm
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| | Welcome to La Favorita |
| | e are the people committed to making corn and flour tortillas of exceptional quality and consistency with an unshakable commitment to the nearly lost art of nixtamalization and corn grinding. | | | We do it using the latest state-of-the-art technologies yet retaining the mystique, rich tradition of the ancient Aztec times. |
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http://lafavoritafoods.com/mission.html
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| | DHEA, antibiotics, Weight Loss drugs, weight loss herbs, weight loss herbal formula, hair loss, hair growth, buy Rx ... |
| | Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat- and alkali-treated maize) dough. | | | The concentration of mono- and disaccharides from maize is reduced during nixtamalization, so that starch is the main carbohydrate available for lactic acid fermentation. | | | In order to provide some basis to understand the role of amylolytic lactic acid bacteria (ALAB) in this fermented food, their diversity and physiological characteristics were determined. |
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http://www.twinpharm.com/ref-oligosaccharide/oligosaccharide-research-abs4.120.html
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| | Texas Monthly December 2004: More Mexican—It’s About Time |
| | As a result, they begin making and eating the simple flat cakes later called tortillas as well as savory tamales filled with everything from chocolate and berries to gopher and frog meat. | | | 1200 B.C. Native Americans discover and refine nixtamalization, a process that simultaneously loosens the skins of corn kernels and softens them for grinding. |
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http://www.texasmonthly.com/mag/issues/2004-12-01/webextra11.php
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| | The Micronutrient Initiative |
| | It involves blending maize flour with an alkali (calcium hydroxide). | | | Nixtamalization is a traditional food processing technique in parts of Latin America. | | | Working with the Institute of Nutrition for Central America and Panama, MI tried fortifying wet maize meal with iron and folic acid during the nixtamalization process at community mills in Guatemala. |
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http://www.micronutrient.org/work2/lac/fort.asp
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| | Food For Life! |
| | 5:45-6:45 * NIXTAMALIZATION OF CORN (Sandorkraut) - Nixtamalization is an ancient process, practiced widely in the Americas, of cooking corn with lime or wood ash. | | | We will build a biodynamic compost pile incorporating herbal preparations and learn how to use a celestial planting calendar. |
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http://www.svionline.org/submain/ffl.html
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| | Grits - Enpsychlopedia |
| | It is similar in texture to Italian polenta (which is made from ground whole-kernel corn). | | | White grits or Hominy grits are made from corn that is first dehulled through nixtamalization and then dried. | | | Yellow grits or corn grits are made from ground whole corn kernels, and include the hulls. |
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http://www.grohol.com/psypsych/Grits
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| | The Bryan-College Station Eagle > Food |
| | The Latino holiday tradition of tamale-making has been around for centuries, and the food itself certainly much longer; much younger, certainly, is the belief that eating tamales on New Year’s Day will bring good luck. | | | The contribution of nixtamal to the Central and South American diet is so profound that many historians link its invention to the rise of Mesoamerican civilization itself. | | | Tapp’s own history with tamale-making began as a young child, first at her great-aunt’s tortilleria, and later at her grandmother’s church in East Los Angeles, where female parishioners prepared tamales every Saturday to sell after Sunday mass. |
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http://www.theeagle.com/food/recipe/010103tamales.htm
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| | NC-129, 1998 Annual Report |
| | Fate of FmB1 during nixtamalization (wet milling): NCAUR found that majority of the FmB1 (c.a.75%) was present as hydrolyzed FmB1 in the steep water in a traditional nixtamalization. | | | NCAUR also plan: (a) to develop new methods for detection of DON including using capillary electrophoresis (b) assess of using ozone for the decontamination of DON contaminated wheat; (c) to determine various types of fumonisin present in nixtamalized products, including compounds having blocked amino groups. | | | IA will study in vitro assays system to screen possible detoxification methods for fumonisins, including those using the reducing sugar glucose. |
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http://www.btny.purdue.edu/NC129/report98.html
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| | Playing with my food, and other things... |
| | I read about the Nixtamalization of corn — cooking, soaking in a like solution (kinda like grits!), and hand-rubbing to remove the pericarps. | | | I haven’t made my first tamale, but I have learned they were the original MRE — carried by Aztec warriors so they didn’t have to leave the battlefield when hunger pangs struck. | | | There are diagrams for 11 different ways to fold the corn husk wraps! |
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http://blogs.salon.com/0001444/2004/07/11.html
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| | Book Review of Live Again Our Mission Past, written by Barbara Linse and illus. by George Kuska |
| | The resulting product was called nixtamal, and in the opinion of culinary historian-anthropologist Sophie Coe (in AMERICA'S FIRST CUISINES, 1994), nixtamalization was one of the most important steps taken by ancient Mexicans in the evolution of higher cultures precisely because it increased the nutritional value of corn so dramatically. | | | What was good for the Aztecs or Maya was good also for California mission neophytes, particularly if protein-enhanced tortillas, atole, or tamales were combined with legumes (many varieties of which were produced and consumed at the missions). | | | Pre-Columbian) method of cooking corn kernels with lime or wood ashes, which softened them up and made it easier to remove the hulls surrounding each kernel. |
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http://www.ca-missions.org/linse.html
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| | Cooking Process Reduces Toxins in Corn / August 2, 2001 / News from the USDA Agricultural Research Service |
| | Nixtamalization is not a “sure-to-stump-you” spelling bee word, but a high-temperature, alkaline cooking process that removes toxins produced by the fungus Fusarium moniliforme, which grows on corn. | | | A full report on the nixtamalization process in Guatemala and related work conducted by ARS and a major food company can be found in the August issue of | | | Based on the industry’s data of low fumonisin levels and knowing that nixtamalizing reduces fumonisins, U.S. corn tortillas might contain between 0.02 and 0.2 parts per million of fumonisins--levels that do not present a problem, according to Dombrink-Kurtzman. |
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http://www.ars.usda.gov/is/pr/2001/010802.htm
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| | Forum Winner/Finalist: Nixma |
| | The company's objective is to research, develop and commercialize new technologies to produce nixtamal, wheat, tortilla and maize derivatives in ecologically-friendly and efficient ways. | | | Nixma's market objective is composed of maize flour processors and companies who make products derived from nixtamalized maize in Mexico and the rest of the world (primarily the United States). | | | The company will also seek to extend the shelf-life of the nixtamalized maize, thereby changing the structure of production and commercialization of maize products in Mexico and the rest of the world. |
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http://www.new-ventures.org/opportunities.investors.nixma.html
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| | FDA/CFSAN Background Paper in Support of Fumonisin Levels in Corn and Corn Products Intended for Human Consumption |
| | Another process that whole corn may be subjected to is nixtamalization, which consists of boiling the raw corn kernels in aqueous calcium hydroxide solution (lye), cooling, and washing to remove the pericarp and excess calcium hydroxide. | | | The gluten and fiber fractions from the wet-milling process do contain fumonisins; however, these fractions are used to produce animal feed, such as corn gluten meal and corn gluten feed. | | | The washed kernels are then ground to produce the masa, from which corn chips and tortillas are made. |
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http://vm.cfsan.fda.gov/~dms/fumonbg1.html
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