Method for the preparation of instant fresh corn dough or masa

Details Method for the preparation of instant fresh corn dough or masa Method for the preparation of instant fresh corn dough or masa

1994-10-20

1996-07-02

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426448, 426504, 426516, A21D 800

Patent

active

055320139

ABSTRACT:
Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.

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Tonella, Maria Luz, et al., "Physical, Chemical, Nutritional and Sensory Properties of Corn-Based Fortified Food Products," J. of Food Science, vol. 48, pp. 1637-1643 (1983).

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