what happened to a corn grits when pressed?
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What's most impressive about grits is that they're high in iron, which is essential for red blood cell production. They also include many B vitamins, such as folate and thiamine, as well as trace amounts of potassium, pantothenic acid, calcium, and vitamin E ( 5 ).
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The corn grits are pressed because of by curing maize in lime water in the nixtamalization process.
Explanation:
- Extruded snacks, cereals, processed foods, baked items, dry mixes, malt drinks, and fermentation processes all employ this finer meal. Medium-grade meal is used in bakery blends, hearth breads, pizzas, dry mixes, bread or muffin coatings, and bakery blends.
- Dent maize, which has a softer and starchier kernel than other corn kinds, is used to make grits. The outer hull is removed from the mature kernels, which are then dried and ground into smaller pieces. Boiling grits, then combining them with butter and milk, is the most basic—and possibly most common—method of preparing them.
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