I know that for many people on the site the term "safe starch" is an oxymoron. People here can really dislike starch and I'm not disagreeing with a lot of what they say.
But the process of nixtamalization used to produce masa harina is supposed to make the starch and the pectin more assimilable. That's the theory.
Here's an article that describes the actual process in biological terms. The "cross linking" of the pectin by the nixtamalization is supposed to be the key.
I don't know how to make sense of this process from a scientific POV. Is this an improvement or no?
Anyone with a better grasp of the biology involved want to weigh in?
Transforming Corn | Cook's Illustrated
But the process of nixtamalization used to produce masa harina is supposed to make the starch and the pectin more assimilable. That's the theory.
Here's an article that describes the actual process in biological terms. The "cross linking" of the pectin by the nixtamalization is supposed to be the key.
I don't know how to make sense of this process from a scientific POV. Is this an improvement or no?
Anyone with a better grasp of the biology involved want to weigh in?
Transforming Corn | Cook's Illustrated