TECHNOLOGY OF CEREALS Cook (at 8o%-1o0C for 0.5-3.0h) 6o°for8 183lb water per too lb maiz grind t wate sO Sheet and cut Extrude or sheet and cut 日ake(at4oo°-450°C Fry (at 210° C for I.5min Fry (ot|8o° Form and fry Tortilla T FIG. 13. 1 Stages in the preparation of tortillas and corn snacks from whole maize(ac rom Gomez et aL., 1987; Rooney and Ser 1987) Corn chips can be made from unbaked masa greatly expanded in recent years because the dry y extrusion through a forming extruder into masa flour is very convenient to use. In the hot fat, while taco shells are made by frying preparation of dry masa flour, maize is cooked tempered tortillas in deep fat. The tempering and steeped in lime water by the traditional batch allows equilibration of the moisture to occur method or may be cooked in a continuous The stages in the preparation, from maize, of process by spraying the maize with a lime solu- (Hoseney, 1986) nixtamal, masa, tortillas and the snack products The cooked grain is washed to remove the peri mentioned are shown in Fig. 13. 1 carp and then stone-ground or hammer-milled The masa is dried, e. g. by falling against a rising stream of hot air, then hammer-milled and size-graded by sieving, the oversize particles ommercial production of dry masa flour, from being reground. The various particle size frac- h tortillas and corn snacks can be made, has tions are then blended in appropriate proportionsI for 12-18sec) Bake (at 40O"-45O0C 1 I Cool (to 60°C) t Fry (at 210°C for I 5min) 1 Form and fry for 2 min) Fry (at 180°C 1