CAUSTIC SODA in the steeping water

[Demy]

Hello everybody. I have read various documents on the use of sodium hydroxide diluted in water during the phases of immersion of barley in water (during malting) with the aim of reducing the load of various microorganisms. I tried it myself without noticing off-flavors in the finished product. Of the documents read for now I have found only this and I share it (it is based on sorghum). Do you have experience with this practice? Any scientist online?

j.2050-0416.2006.tb00240.x.pdf

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[metalsmith]

I believe that is used to make hominy as well.

[Demy]

I believe that is used to make hominy as well.

I didn't know this product (hominy) and I had to go looking for it but I had read about nixtamalization some time ago. This is a corn based food cooked with an alkaline substance right?

[HomerD]

Yes. Masa for tortillas is made in the same way.

[stillanoob]

Yes. Masa for tortillas is made in the same way.

I believe it is calcium hydroxide for masa harina.

[HomerD]

Yes. Masa for tortillas is made in the same way.

I believe it is calcium hydroxide for masa harina.

I’ve seen recipes several different ways. We just buy it already made, so I may be wrong.

[stillanoob]

So far I have only bought masa too. But I am growing corn next year and have a packet of Cal Mexicana which is definitely lime. Maybe sodium hydroxide is used too, I don't know. Naturally, I will also have to try malting some of the corn!