Palabras clave
Nixtamalización
maíz
tortillas
Cómo citar
Resumen
Históricamente, las harinas instantáneas fueron la respuesta a la necesidad de materias primas para obtener alimentos básicos, como el pan y la tortilla, entre otros. Su producción se ha refinado para lograr mantener y maximizar el valor nutrimental de los ingredientes originales, tales como cereales y leguminosas, etcétera. El propósito primordial de este estudio es examinar la evolución de las harinas instantáneas con el fin de satisfacer la demanda de estos ingredientes fundamentales para la elaboración de alimentos nutritivos y adecuados al estilo de vida contemporáneo. Se examinará su origen histórico, los diversos procesos de fabricación y sus aplicaciones presentes y
futuras, subrayando la importancia de las harinas instantáneas no solo en la nutrición básica, sino también en la generación de alimentos funcionales, garantizando un papel preponderante en la concepción de productos alimenticios.
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