Importance

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Abstract

Whole kernel corn is ground and sifted to separate a coarse particle fraction which is then heated with lime and water to a temperature of at least 71.degree. C. and below 100.degree. C., preferably about 99.degree. C. or less, for up to about 15 minutes. A fine particle fraction from the sifting step can be combined with the heat treated coarse fraction. The resulting heat treated mixture is then dried under a vacuum while continuously mixing for at least about 20 minutes to obtain a dried masa flour having a moisture content of about 7% to about 12% by weight. Thereafter, the dried masa flour can be ground while maintaining the temperature below the gelatinization temperature to reduce the particle size of the masa flour without further gelatinization.

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