Is Corn Flour the Next Big Thing?
I’m a big fan of masa flour. Not just because of all the delicious things it’s used in like tortillas, chips, taco shells, tamales…the list goes on. But because it also has increased bioavailability of niacin, improved protein quality, increased calcium levels, and reduced mycotoxin content.
Another plus, it's naturally gluten-free! So if you’re looking for a gluten-free product, masa could be a smart choice!
The problem with masa
If you are using masa flour, there are a few things to be aware of.
- Water retention is CRITICAL! If the dough isn’t properly hydrated, then it just falls apart. Gums can help with this.
- Fine tune your fat percentage. Too much, and there will be off flavors or odors. Not enough, and your product won’t have the desired firmness and chewiness.
How is it made?
Masa is a dough made from ground corn that has been cooked in alkali. The wet masa dough is dried and ground, resulting in corn masa flour or masa harina.
Want more insight into masa? Find it here!
Science. There's nothing corny about it.
Investigadora y estudiosa de temas Nutricionales y Seguridad Alimentaria en Instituto de Nutrición y SAN
7 年Muy conveniente también, para todas aquellas personas que necesitan disminuir el consumo de harina de trigo. Si embargo, pienso que la clave está en la cantidad que se consume. No excederse.
Food Systems - Research - MEAL - Nutrition - Food Security
7 年Only problem is that tortillas made from corn 'nixtamilizado' taste so much better than those made with processed corn flour ; )
President - Bakery Concepts International, LLC
7 年Lin, good point regarding proper hydration. Rapidojet has been installed above the Masa Hog for continuous mixing / hydration. No more bowls and 90% less mixing energy.