Lime Cooking and Steeping

Cleaning (Magnets, Air Aspirator, Silting, Gravity Tables) ---------- -------------------- 

Linrie Cooking Open Vessel, Steam Kettle, Vertical Cooker 85-100 C, 15-45 min 

Draining/Washing Drum or Lowboy Washer, Screening 

Stone Grinding Volcanic or Synthetic Stone Grinder 

Nejayote (Pericarp, Solubles, Excess Lime) 7 kg Solids 

---

What are the ideal physical grain properties for nixtamalization How do grain properties relate to dry matter losses incurred during lime cooking and steeping ... 

The concentration of lime used in the nixtamalization process is ten times in excess of the saturation point. After cooking and steeping, about 40% of the original calcium ion remains in the lime water suspension. Of the 60% of calcium removed, about one-third is associated with the... 

The nixtamal pH correlates to the lime absorbed during cooking and steeping, and the amount of washing. The pH affects flavor, texture, and color of processed products. 

What are the major chemical changes that occur during lime-cooking, steeping, and tortilla baking ... 

The color of the masa is greatly affected by the color of the raw grain, the amount of lime used during cooking/steeping, and the amount of Ume removed during nixtamal washing. The color of the masa correlates with the color of the raw and fried tortilla chips. 

---