FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a method for production of fresh maize dough for application in production of maize pones, tortilla chips or maize chips. The method involves mixing a calcium based gelatinising agent with a crude fraction of maize endosperm and a crude fraction of maize OZCh. Maize OZCh fraction is represented by a mixture of skin (pericarp), germ and root cap being a by-product produced in the process of maize grinding. Then one performs hydration of the produced mixture with hot water with a temperature equal to nearly 50°C - nearly 80°C to produce dough. Then the dough is delivered into the extruder having a temperature profile within 5°C - 35°C, the extruder treats and cools the dough till the temperature is equal to nearly 25°C - nearly 40°C. The extruder has no puncheon.
EFFECT: invention ensures maize dough production immediately from the raw materials without the traditional stages of cooking and soaking which reduces the treatment period, eliminates removal of pungent and inefficient wastes; at the same time, however, the invention ensures production of dough similar, in terms of rheological properties, to dough manufactured according to the traditional method of nixtamalisation.
1 dwg, 8 tbl
