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- Q3052219 subject Q7153080.
- Q3052219 subject Q7214242.
- Q3052219 subject Q7319074.
- Q3052219 subject Q8596739.
- Q3052219 subject Q9651099.
- Q3052219 abstract "Nixtamalization (IPA: [ˌnɪkstəmɑlɪˈzeɪʃn]) typically refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.Maize subjected to the nixtamalization process has several benefits over unprocessed grain: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. As a result, while cornmeal made from untreated ground corn is unable by itself to form a dough on addition of water, the chemical changes in masa allow dough formation. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods, in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy and many other items.".
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- Q3052219 comment "Nixtamalization (IPA: [ˌnɪkstəmɑlɪˈzeɪʃn]) typically refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.Maize subjected to the nixtamalization process has several benefits over unprocessed grain: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced. ".
- Q3052219 label "Nixtamalization".
- Q3052219 depiction Tortilleras_Nebel.jpg.