Using boiling water to scald corn flour can make steamed bread or pancakes softer and more elastic, and taste more fragrant. The tortillas made from corn flour without boiling water are chewy and slightly hard in taste.

It's better to blanch the corn flour with hot water, preferably boiled water. Corn itself is dietary fiber. If the food is scalded with boiled water, it will stimulate the enzymes in it, and if it is mixed with white flour, it will be softer and more mixed with boiled water, and the tortillas made in this way will be softer. It won't be hard.

Corn flour is rich in dietary fiber, which can promote the digestion of human stomach and intestines and has the effect of moistening intestines and relaxing bowels.

Corn flour belongs to coarse grains, and the effect of coarse grains on human body comes from the dietary fiber it contains. Today, when the food is more and more fine and the intake of dietary fiber is decreasing, we must eat more coarse grains and supplement dietary fiber in our usual diet to prevent some diseases of middle-aged and elderly people. However, in the process of eating coarse grains, it is necessary to control the amount, and it is best to make a good match between the thickness and the thickness, so as to ensure digestion and absorption.

Corn contains a lot of soybean lecithin, fatty acids, cereal alcohol, vitamin E, methyl cellulose, etc., which has various health care functions such as lowering blood pressure, reducing blood lipid, resisting arteriosclerosis, preventing rectal cancer, caring skin and preventing aging, and is also suitable for diabetic patients.