A method of making an enhanced corn masa by roasting corn kernels to
neutralize the corn seed prior to cooking and soaking the corn in lime.
Roasting of the corn kernels provides numerous benefits including the
ability to dial in a roasted flavor with the use of blends of roasted and
unroasted kernels, a higher conversion of the corn kernel into a finished
product, a reduced acrylamide content in finished product, and fewer
off-flavors in baked products.