causes the storage proteins to bond to each other, and breaks apart some of the corn oil into excellent emulsifiers (monoand diglycerides) After steeping, the soaking solution and softened hulls are washed away, and the kernels, including the germ, are then stone ground to produce the dough-like material called masa Stone grinding cuts the kernels, mashes them, and kneads the mass, mixing together starch, protein, oils, emulsifiers, and cell wall materials, and the lime’s molecule-bridging calcium With further kneading, this combination develops into a cohesive, plastic dough The convenience form of masa is masa harina, a flour made by flash-drying freshly made masa into small particles Because it’s made with less water than normal masa and then is dried, masa harina has less masa aroma and an added browned, toasty aroma, and produces a softer texture than fresh masa Tortillas, Tamales, and Corn Chips Tortillas are made by forming finely ground masa into thin sheets, then quickly cooking them, traditionally on a hot pan for a minute or two, now in continuous commercial ovens for 20– 40 seconds Tamales are small cakes of masa that enclose a filling, and are traditionally formed in the papery husks of corn ears and steamed The dough is moistened with a broth and enriched, flavored, and aerated by beating it thoroughly with lard The lard is semisolid at room temperature and helps lubricate the masa materials and trap air bubbles in a fluffy mass that expands during steaming And fried chips are made both from tortillas and directly from masa Tortilla chips are made by deepfrying tortillas, while corn chips are made by forming strips of lower-moisture, coarse masa and then deep-frying them Minor Cereals ... 20– 40 seconds Tamales are small cakes of masa that enclose a filling, and are traditionally formed in the papery husks of corn ears and steamed The dough is moistened with a broth and enriched, flavored, and aerated by beating...Tortillas, Tamales, and Corn Chips Tortillas are made by forming finely ground masa into thin sheets, then quickly cooking them, traditionally on a hot pan for a minute or two, now in continuous commercial... and enriched, flavored, and aerated by beating it thoroughly with lard The lard is semisolid at room temperature and helps lubricate the masa materials and trap air bubbles in a fluffy mass that expands during steaming