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- Amador-Rodríguez, Karla Yuritzi, et al. Show all 6 Authors
- Food chemistry 2019 v.283 pp. 481-488
- Fourier transform infrared spectroscopy; calcium hydroxide; carbohydrates; corn; corn flour; crystal structure; energy conservation; enthalpy; gelatinization; lipids; milling; nixtamalization; proteins; texture; viscosity; water content
- ... High-energy milling (HEM) was used to produce nixtamalized corn flours, the traditional nixtamalization process was used as a control. Four creole grains were stone-milled, adjusted to an appropriate moisture content and calcium hydroxide concentration and milled using HEM. The physicochemical, thermal, and rheological characteristics of the flours and corn masas were affected by the HEM process. ...