Masa
597029
219808901
2008-06-16T23:36:15Z
Thijs!bot
1392310
robot Adding: [[zh:馬薩]]
{{Otheruses}}
'''Masa''' is [[Spanish language|Spanish]] for [[dough]], but in [[Mexico]] it sometimes refers to [[cornmeal]] dough ('''masa de maíz''' in Spanish). It is used for making [[tortilla]]s, [[tamal]]es, [[pupusa]]s, [[arepas]] and many other [[Latin American cuisine|Latin American dishes]]. The dried and powdered form is called '''masa harina'''; it is reconstituted with water.
'''Masa trigo''' is Spanish for [[wheat flour]] dough. It is also used for making tortillas and other breads and pastries.
'''Masa nixtamalera''' is [[Nixtamalization|nixtamalized]] [[maize]] dough. It is nutritionally superior to cornmeal dough because the [[limewater]] adds [[calcium]] to the dough and makes the [[niacin]] in the cornmeal nutritionally available.
<ref>{{cite paper
| author = [[Food and Agriculture Organization]]
| title = Maize in human nutrition
| version =
| publisher = [[United Nations]]
| date = 1992
| url = http://www.fao.org/docrep/T0395E/T0395E00.htm
| format =
| accessdate = 2007-01-12
}}</ref> In [[Central American]] and [[Mexican cuisine]], masa nixtamalera is cooked with water and [[milk]] to make a thick, gruel-like beverage called [[atole]]. When made with [[chocolate]] and [[sugar]], it becomes ''atole de chocolate''. Adding [[anise]] and [[piloncillo]] to this mix creates [[Champurrado]], a popular breakfast drink.
==References==
{{reflist}}
==See also==
*[[Nixtamalization]]
[[Category:Flour]]
[[Category:Mexican cuisine]]
[[Category:South American cuisine]]
[[Category:Central American cuisine]]
[[Category:Latin American cuisine]]
[[ja:マサ]]
[[zh:馬薩]]