Corn masa

Corn masa is the dough or dried flour produced by nixtamalization: cooking and steeping corn kernels in a dilute solution of unslaked lime, then rinsing and grinding. The alkaline treatment loosens the hull, improves niacin bioavailability, and develops the characteristic flavour and pliable texture essential for tortillas and related products such as tamales and corn chips. Dried masa flour reconstitutes quickly for industrial tortilla lines. Process control of lime concentration, cooking time, and grind fineness determines dough machinability and finished-product quality.