1, water absorption capacity: scalded cornmeal will fully absorb water in hot water, making the dough more moist, the starch in the dough can better absorb water and form viscosity. And not scalded cornmeal water is not fully absorbed, the dough is more dry, viscous is not strong.
2, taste: scalded cornmeal in the production of food is easier to form a soft texture, more delicate taste. Unscalded cornmeal is drier and tends to have a rougher texture.
3, quality: blanched cornmeal in the heating process can destroy some of the enzymes, making the flour easier to digest and absorb. The scalding of cornmeal in some of the enzymes still exist, may have some inhibition of human digestion. Therefore, scalded cornmeal is higher in nutritional value.