![]() ![]() This yields a softer and sturdier texture ( 1). On the other hand, flour tortillas are typically made from a dough of refined wheat flour, water, shortening or lard, salt, baking soda, and other ingredients to help develop the gluten. Today, manufacturing practices have adapted this process for larger-scale operations involving dry and fresh masa ( 1, 4). It was traditionally used in Mayan and Aztec cultures ( 1, 2). Nixtamalization is an important step that helps enhance the nutritional profile of corn tortillas. While traditional tortillas are made from 100% corn, mass-produced versions may be made from dehydrated corn flour, or masa harina, with some wheat flour blended into it ( 1, 3). Most corn tortillas in stores have been made via an industrial approach to nixtamalization, which uses a mill ( 1, 3). This is shaped, flattened into thin disks, and baked to create tortillas ( 1). This involves soaking and then cooking corn, also known as maize, in an alkaline solution of calcium hydroxide, or limewater.Ĭorn kernels are then stone-ground to create masa, or corn dough. Traditionally, corn tortillas begin with a process called nixtamalization. There are some differences in the ways the two varieties are made. ![]() ![]() Corn tortillas were passed down from the Aztecs, whereas flour tortillas were first made after Spaniards introduced wheat to Mexico ( 1, 2). They’re considered a staple in Mexican cuisine. Their popularity in the United States has surged, as has the number of health-focused options. Tortillas are a thin flatbread usually made from either corn or wheat flour. ![]()
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