Corn flour

Corn flour refers to finely ground powder from whole corn kernels. It’s basically very finely ground corn meal. In addition to the starch, it also contains fibre, protein and a small amount of fat. Corn flour is gluten-free in its natural form. It has a light, finer texture when used in baked goods

Corn flour is used to make bread, muffins, doughnuts, pancake mixes, infant foods, biscuits, wafers, breakfast cereals and breadings, and as a filler, binder and carrier in meat products. It is also used in corn and tortilla chips.

For corn chips, the cornmeal dough is fried directly as fairly thick scoop-shaped pieces. The thinner tortilla chips are made from cornmeal that has been subject to nixtamelization, an alkali treatment that helps break down hemicellulose and affects the flavor and nutritional quality of the corn.

Corn flour is made from finely ground corn kernels. There are two types of corn flour: the more common yellow corn flour that’s made from yellow corn, and white corn flour made from white corn kernels. Most corn flour is made from dried yellow dent corn, a variety with a small dent in the top of the kernel.
Corn flour