Dry masa flour

The milling industries are divided into dry, wet, and dry masa flour processes (see Chapters 7, 8, and 9, respectively). Dry milling is widely practiced with rough... 

Serna-Saldivar, S.O. 2008. Manufacturing of cereal-based dry milled fractions, potato flour, dry masa flour and starches. Chapter 2 in Industrial Manifacture of Snack Foods. Kennedys Publications, London. 

FIGURE 9.1 Flowchart of industrial processes for the manufacture of table tortillas, corn chips, tortilla chips, and dry masa flour. 

Maize kernels, lime, and water are the basic ingredients used in alkaline cooking for making masa and table tortillas. Other additives are connmonly nsed, especially when processing dry masa flours. Hydrocolloids or gums, anulsiliers, acidulants, preservatives, and enrichment mixes are used. These additives improve microbial and textural tortilla shelf life and nutritional properties. 

Masa flours designed especially for production of white and yellow table tortillas, restaurant-style tortilla chips, tortilla chips, com chips, and tamales (Chapter 16) are available. Some companies offer more than 25 different masa flours formulated to meet certain color, pH, particle-size distribution, water absorption, and viscosity requirements. In terms of particle-size distribution, three major classes of dry masa flours are recognized for table tortillas, for com chips, and for tortilla chips. Table tortillas are nsnally manufactured from fine flonrs, whereas com and tortilla chips... 

FIGURE 9.4 Flowchart of the milling process for the production of dry masa flour. 

Average Particle-Size Distribution of Dry Masa Flours for Table Tortillas, Corn Chips, and Tortilla Chips... 

Dry masa flours are currently being supplemented with common bean (Phaseolus vulgaris) and cactus (Opuntia spp.) flour. Both beans and cactus flours are rich sources of dietary fiber. The green-colored cactus supplemented tortillas, rich in both soluble and insoluble dietary fiber, are mainly consumed by diabetic and hyper-cholesterolemic people to lower glycemic index and blood cholesterol. 

Why is white dent maize generally preferred for the production of masa and dry masa flour ... 

What are the major differences between dry masa flour for table tortillas and tortilla chips, in terms of degree of starch gelatinization, granulation, and supplemented additives ... 

Carrillo, E., Sema-Saldivar, S.O., and Rouzaud, O. 1989. Effect of storage conditions and packaging materials on the physico-chemical, microbiological and sensory properties of com dry masa flour. J. Food Proc. Preserv. 13 335-353. 

Extruded com chips are made from coarsely ground masa either from fresh nixtamal or dry masa flour, which is extruded and cut into masa chips with different configurations, deep-fat fried, and salted/seasoned (Figure 12.4). Key operations are the extrusion of the masa into different configurations and the deep-fat frying. The masa extruder consists of a horizontal hydraulic piston that forces the masa with at... 

The granulation of dry masa flours plays an important role in functionality and product quality. It is generally determined with the Rotap furnished with coarse (35 U.S. mesh), medium (60-80 U.S. mesh), and fine (100 U.S. mesh) sieves. Likewise, Pfiugfelder et al. (1988) developed a quick and simple method to determine the particle-size distribution of wet masa, in which masa particles are wet-sieved through a set of sieves and the resulting fractions are weighed. 

Dry masa flour Lime-cooked maize kernels that are coarsely ground into dough and then dehydrated and reground to meet certain particle-size specifications. The shelf-stable dry masa flour is moistened and further processed into table tortillas, com chips, tortillas chips, and other related products. 

Nixtamalization Process developed by early Mesoamerican civilizations in which whole com is cooked in water containing wood ashes or lime (calcinm hydroxide). The grain is cooked to partially gelatinize the starch and stone gronnd to produce a dough, which is further processed into dry masa flour, table tortillas, tortilla chips, or com chips. 

---