Title: 
Headings: 

Content: Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. [ 2]
The chemical changes in masa allow dough formation, and also allow the nutrient niacinto be absorbed by the digestive tract. By contrast, untreated cornmealis unable to form a dough on the addition of water, and a diet heavily reliant on its consumption is a risk factor for pellagra. [ 3]
Other usesEdit
The ground product can be called masa nixtamalera. In Central American and Mexican cuisine, masa nixtamalerais cooked with water and milkto make a thick, gruel-likebeverage called atole. When made with chocolateand sugar, it becomes atole de chocolate. Adding aniseand piloncilloto this mixture creates champurrado, a popular breakfast drink.