| abstract |
Whole kernel corn is ground and sifted to separate ancoarse particle fraction which is then heated with limenand water to a temperature of at least 71°C and belown100°C, preferably about 99°C or less, for up to about 15nminutes. A fine particle fraction from the sifting stepncan be combined with the heat treated coarse fraction.nThe resulting heat treated mixture is then dried under anvacuum while continuously mixing for at least about 20nminutes to obtain a dried masa flour having a moisturencontent of about 7% to about 12% by weight. Thereafter,nthe dried masa flour can be ground while maintaining thentemperature below the gelatinization temperature tonreduce the particle size of the masa flour withoutnfurther gelatinization. |