Martínez F, el-Dahs A A
Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional. Dpto. de Biotecnología y Bioingeniería, Alimentos, México, D.F.
Arch Latinoam Nutr. 1993 Dec;43(4):316-20.
The hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C did not affect the proximal composition of the corn flour. However, the amino acid content was reduced approximately 18% (specially lysine and tryptophan). Vitamin and pigment contents were few affected. The characteristics of color and shelf life of corn flour were improved with the hydrothermal process. Tortillas prepared with instant corn flour showed better color and texture in comparison to the tortillas prepared by the conventional process. Polentas prepared with instant corn flour with 30 seconds of mixing showed better characteristics of flavor, odor, texture and required less preparation time than commercial polentas.
在室温（28 - 30摄氏度）下将玉米糁浸泡在水中5小时，然后在118摄氏度下蒸煮1分钟的水热过程，不会影响玉米粉的近端成分。然而，氨基酸含量大约降低了18%（特别是赖氨酸和色氨酸）。维生素和色素含量受影响较小。水热过程改善了玉米粉的颜色和保质期特性。与传统方法制作的玉米饼相比，用速溶玉米粉制作的玉米饼颜色和质地更好。用速溶玉米粉混合30秒制作的玉米粥，与市售玉米粥相比，具有更好的风味、气味、质地，且所需的准备时间更少。
