Dietary Info on Masa Flour versus. Whole Corn - Nutrition

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Maize production, processing and products

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Subject: Food Technology (1st Year).
Course: SCIENCE AND TECHNOLOGY OF GRAINS AND CEREALS

Video taken from the channel: Ch-10 Applied Sc, Allied Physical and Chemical sc

Уменьшить кислотность заквасочного хлеба: причины повышенной кислотности и приемы ее снижения

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Отвечая на ваши вопросы, я поняла, что проблема повышенной кислотности хлеба волнует многих..
Специально для вас я сделала разбор основных причин повышенной кислотности ПШЕНИЧНОГО хлеба на закваске..
Если вас тоже беспокоит этот вопрос, смотрите видео, задавайте вопросы. Будем вместе разбираться и улучшать качество нашего любимого заквасочного хлеба!
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How To Make Corn Masa

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FULL RECIPE BELOW.
Learn how to make their own corn masa with this online cooking class with our culinary chef. Homemade tamales or tortillas will never have tasted so good!.
CORN MASA RECIPE: http://www.escoffieronline.com/how-to-make-homemade-corn-masa/.
Ingredients:
4 cups Dry white or yellow corn.
4 Tbsp. Calcium Hydroxide (cal).
8 Cups of water.
Procedure:
1. Place the corn in a colander and rinse under cold water. This step just helps rinse away any dust pesticides that might be coating the corn..
2. Prepare the lime mixture; add water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (Cal) and stir until it is dissolved..
3. Boil the corn; add the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat to a simmer, allow boiling 15 minutes. Remove the pan from the heat and allow the corn to soak. Allow soaking, covered, overnight..
4. Wash the corn; this step is very important. If you don’t rinse and clean the corn properly your dough will be yellow and taste like lime. Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn..
5. Grind the (Nixtamal) you may use your food processor..
Tip: You can find calcium hydroxide (Cal) at any Hispanic supermarket in the spice section..
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Crediting Popcorn, Hominy, Corn Masa and Masa Harina in Child Nutrition Programs

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The webinar, Crediting Popcorn, Hominy, Corn Masa and Masa Harina, will provide an overview of the crediting updates resulting from the Request for Information for these foods and provide crediting technical assistance with hands-on practice specifically for Popcorn, Hominy, Corn Masa, and Masa Harina. This is the fourth webinar of the Crediting Updates for Child Nutrition Programs: Be in the Know! webinar series. This webinar series assists with implementation of the recent changes in CNP related to the release of SP 08-2019, CACFP 02-2019, SFSP 02-2019 Update of Food Crediting in the Child Nutrition Programs and other related memos.

Video taken from the channel: USDA Food and Nutrition Service

Is Corn Always Bad For You? BioTrust Nutrition

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Are you convinced that corn is bad for you? Coach Tim explains why you may need to rethink your stance on this meal staple. Find out more: http://bit.ly/2hOQDp8

Video taken from the channel: BioTRUST Nutrition

NIXTAMALIZATION How to make fresh MASA from Corn

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Homemade Fresh Masa This video has taken a while to produce but I think it is worth the wait. I show you how to Nixtamalize corn to make fresh Masa at home.
(This is not the Seller I purchased mine from as they seem to be no longer available).
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You Will Need..
2 cups of Corn (White, Yellow, Blue whatever you can get &#55357;&#56832;).
6 cups of Water.
1/2 a tablespoon of Pickling Lime.
And some extra water when you grind the Corn.
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What is Nixtamalization?

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Nixtamalization (from the Spanish “Nixtamalización”) describes the process for any grain that can be used to remove the pericarp, by cooking and steeping the dried kernels with water and lime (calcium hydroxide). This process provides several nutritional benefits, converting maize into dough and then tortillas..
In Mexico alone there are more than 300 food products derived from nixtamalization..
Music: Happiness Bensound.com

Video taken from the channel: CIMMYT

The masa flour is also much higher in carbohydrates and fiber than the whole corn. A 1-cup serving of the masa contains 87 grams of carbohydrates and 7.3 grams of fiber, while the whole corn contain 29 grams of carbohydrates and 4.2 grams of fiber.Corn flour, masa, enriched, white Nutrition Facts & Calories For best results, be sure to enable the option to PRINT BACKGROUND IMAGES in the following browsers: Firefox ( File > Page Setup > Format & Options ) Internet Explorer 6/7 ( Tools > Internet Options > Advanced > Printing ) In Internet Explorer 7 you will need to adjust the.Corn tortillas are also considered a whole grain and lower in carbs, calories, and fat than flour tortillas (6, 7).

Flour tortillas tend to pack more fat because they’re usually made with lard.The only difference between corn flour and masa harina is that the corn used to make masa harina was soaked in lime water first (not the juice). Corn is soaked on lime water to basically compensate for not having gluten; it allows it to hold together more like a dough made from wheat flour would.There are 416 calories in 1 cup of Masa Corn Flour (Enriched). Get full nutrition facts and other common serving sizes of Masa Corn Flour (Enriched) including 1 oz and 100 g.

Corn flour can be the main ingredient in corn muffins or corn bread or a thickener in gravies or chowders; it’s also a variation on the wheat flour in regular recipes. The nutritional values for white and yellow corn flour are similar, and either one can be part of a balanced diet.Eating foods with corn flour contained will help you fight free radical damage afflicted by processed foods and too much exposure to the sun and toxin. A great amount of protein and lots of fibers.

One cup of corn flour bears out up to a third of daily fiber goals and offers a decent amount of protein you need on a regular basis.Corn vs. Flour Tortillas We used the National Nutrient Database for Standard Reference from the USDA. These figures reflect four average, small corn tortillas and two average, large flour tortillas.

Corn tortillas are made with only three ingredients: masa harina (corn flour), water and salt. You can make your own, which helps you control the ingredients, or you can grab a pack at the grocery store. Store-bought corn tortillas are often are uniform in.Cornstarch and corn flour both come from corn but differ in their nutrient profiles, flavors, and uses. In the United States, corn flour refers to finely ground powder from whole corn kernels.

There’s also a form of corn flour known as maize. There’s a difference in corn vs. wheat flour in texture and flavor, and maize can’t replace flour in recipes. However, you can make starchy dishes like cornbread with maize.

If you’re gluten intolerant, you can have corn flour, which at least allows you to eat baked goods.Total carbs in a Corn Flour (Masa) is 86.95 (g), 29% of daily value. Sugar in a Corn Flour (Masa) is about 0.73 g and the amount of protein in a Corn Flour (Masa) is approximately 10.65 g. Please refer to the nutrition facts label seen to the left for a full breakdown of complete nutrition found in a Corn Flour.Nutrition facts for Corn flour, white, unenriched, masa, recommended daily values and analysis.

Daily values are based on 2000 calorie diet and 155 lbs body weight. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.There are 416 calories in 1 cup of Yellow Masa Corn Flour (Enriched). Get full nutrition facts and other common serving sizes of Yellow Masa Corn Flour (Enriched) including 1 oz and 100 g.Hominy is a corn product that is sold in whole and ground form.

As a ground product, it may often be confused with polenta, cornmeal or cornstarch.However, hominy is different, as it’s produced using a special process that makes it a lot more nutritious than the most other corn products.

List of related literature:

To the alkaline cooking industry, “corn flour” means alkaline-cooked (nixtamalized) dry masa flour, which is made by cooking and soaking whole-kernel corn in lime and water, removing the pericarp, grinding and drying.
fromSnack Foods Processing by Edmund W. Lusas, Lloyd W. Rooney CRC Press, 2001
Corn flour, made from the whole kernel, is finely ground cornmeal; masa harina is a specialty corn flour used to make tortillas.
fromAmerican Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition by Roberta Larson Duyff HMH Books, 2012
MASA: Fresh masa—starchy corn treated with calcium hydroxide (slaked lime) then ground into a dough—is wonderful but difficult to find in the U.S.
fromTacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico by Roberto Santibanez, JJ Goode, Todd Coleman HMH Books, 2012
Corn flour, corn masa, corn meal and corn grits are just a few of the many specialty ingredients that can be obtained from corn, mainly from two varieties of yellow and white dent corn (15).
fromHandbook of Food Science, Technology, and Engineering 4 Volume Set by Y. H. Hui, Frank Sherkat CRC Press, 2005
Corn masa flour is not the same thing as cornmeal.
fromPati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich HMH Books, 2013
Masa is made through the alkali cooking and steeping of corn (nixtamalization) and is the basis for many Mexicanstyle cereal foods and snacks.Dry masa flours have replaced the use of fresh masa in much of commercial tortilla production.
fromFood Stabilisers, Thickeners and Gelling Agents by Alan Imeson Wiley, 2011
As calculated by Dale (2000), SBM contains approximately 10% more gross energy (GE) than corn, but SBM contains only about 72% of the ME of corn because of the poor digestibility of the carbohydrates in SBM.
fromSoybeans: Chemistry, Production, Processing, and Utilization by Lawrence A. Johnson, Pamela J. White, Richard Galloway Elsevier Science, 2015
This precooked corn flour, also called harina precocida and masa al instante, is prepared from starchier largekernel white corn (as opposed to the smallkernel yellow corn familiar to most Americans).
fromThe New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
The dough is made from masa harina or masa flour, ground corn that has been soaked in lime to make the corn kernel softer and more cohesive than regular cornmeal.
fromThe Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker by Beth Hensperger, Julie Kaufmann Harvard Common Press, 2003
The softened corn is ground into a dough, called masa, that is then dried and powdered to make masa harina.
fromThe Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015