Cubaan pertama. Kuih sehat dan paling senang. Air kapur/limestone/calcum hydroxide buat nixtamalization. Juga rendah GI. Bukan macam Kasui, Kosui, Konsui Malaya yang menggunakan baking powder/sodium carbonate.
The Sciene of Nixtamalization: Why Real Corn Tortillas Start With Lime https://www.vttortillaco.com/blog/the-science-of-nixtamalization?srsltid=AfmBOop9aSKciybSOB1PgeQV9fjpUiSzZ1KTExbq6TWkmd76l6JCZCG3
Kuih kusui Sabah.
Air 150cc
Gula merah 30g
Glycine 20g
tepung tarigu/gandum 95g.
Air kapur pekat 5g.
kukus selama 30 minit.
Formulanya:
air = tepung + pemanis
kapur = 2g, 2% tepung
tapi sebab cair, aku taruh 3 kali lebih.
Baunya macam kusui laj. Rasa nya terlalu manis pula. Warna pun putih. Perlu pakai gula melaka yang gelap warna dan kurang manis. ll
https://youtu.be/Xwicl7ejm0Q?si=i8v7hkKSLJAznXW9
Resepi orang Sabah tapi terikut cara orang Malaya, yang di panggil Kaswi sebab di campur tepung ubi yang jarang di gunakan di Sabah. Paling pun tepung kanji.
Cara masak di talam lah yang selalu di buat. Tepung ubi atau kanji lebih mahal jadi buat apa guna kalau kapur sudah cukup.
I need to look up the specific ratio for nixtamalization with wheat flour, as the traditional nixtamalization process is typically used for corn (maize), not wheat. Let me search for this
I need to be upfront with you: nixtamalization is traditionally done with whole corn kernels (maize), not wheat flour. The process involves cooking and steeping whole grains in an alkaline solution to soften hulls, release nutrients, and create a workable dough (masa). Wheat flour is already milled and processed, so the traditional nixtamalization process doesn't directly apply.
However, there is research and experimentation on nixtamalizing whole wheat grains (not flour). Let me share what I found:
Aku tanya Kimi tentang sukatan yang betul untuk Nixtamalization. Perlu lebih kapur, 2 kali ganda dari jagung. 5g kapur untuk 100g.
Tapi ini untuk biji gandum tapi sukatan tetap sama sebab kimia nya sama.
Aku tahu prosess ini sebab tauhu/bean curd pun pakai kapur.
Kasui dan Kosoi, Konsoi Malaya dan China guna sodium carbonate atau alkaline water. Di Sabah tidak. Kuih jadi kental dan tidak perlu lain tepung, macam kuih orang Malaya. Rasa Kusui ini pahit dan ada rasa sabun, tapi ini yang aku suka. Rupanya lagi sehat.
Untul sukatan, guna experimen Nordik.
Nixtamalization Ratios: What the Research Says
For Corn (The Traditional Standard)
The established ratio for corn nixtamalization is:
Ingredient Ratio
Calcium hydroxide (Ca(OH)₂) 0.5–1.5% by weight of corn
Water 150–300% by weight of corn
So for 100g of corn, you need:
- 0.5–1.5g calcium hydroxide
- 150–300ml water
Most traditional recipes use 1% (1g per 100g corn) as a safe, effective standard.
A more specific traditional ratio is:
- 1.5g lime : 100g corn : 300g water
---
For Whole Wheat Grains (Experimental)
The Nordic Food Lab experimented with nixtamalizing whole Øland wheat grains and used:
Ingredient Amount
Whole wheat grains 100g
Water 500g
Calcium hydroxide 5g (5%)
Salt 5g
This is a much higher concentration (5%) than corn, because wheat has a different structure — the bran is tougher and the grain is smaller. They cooked for 45 minutes and steeped for 6 hours.
---
The Problem with Wheat Flour
Issue Explanation
Already milled The hull (bran) is already separated; no pericarp to soften
Starch is exposed Alkali will react directly with starch, causing excessive gelatinization
No "nixtamal" to grind You can't make masa from flour — it's already flour
Texture problems Alkaline-treated flour becomes gummy, soapy, or unpleasant
---
What You Might Actually Want to Do
If your goal is to treat wheat flour with calcium hydroxide for a specific purpose, here are the realistic options:
Option 1: Use It Like Baking Soda (Small Amounts)
Some traditional breads (like pretzels, bagels, or ramen noodles) use alkaline agents to:
- Improve texture (chewiness)
- Enhance browning (Maillard reaction)
- Develop flavor
For 100g wheat flour, a typical alkaline treatment would be:
Purpose Calcium Hydroxide Amount
Mild alkalinity (slight texture change) 0.3–0.5g
Moderate alkalinity (noticeable chewiness) 0.5–1.0g
Strong alkalinity (ramen noodle style) 1.0–2.0g
> Note: This is NOT nixtamalization — it's simply adding an alkaline agent to dough. Most recipes actually use baking soda (sodium bicarbonate) or kansui (potassium carbonate + sodium carbonate) instead of calcium hydroxide for this purpose.
Option 2: Nixtamalize Whole Wheat Grains First
If you want true nixtamalization with wheat:
1. Start with whole wheat berries (not flour)
2. Use 5g calcium hydroxide per 100g wheat (based on the Nordic Food Lab experiment)
3. Cook for 45 minutes, steep for 6+ hours
4. Wash thoroughly
5. Grind into a dough/masa
Option 3: Buy Pre-Nixtamalized Flour
For corn, this is called masa harina. For wheat, there's no commercial equivalent because wheat isn't traditionally nixtamalized.
---
Safety Warning
Concern Details
Too much calcium hydroxide Makes food bitter, soapy, and potentially harmful to digestion
Food-grade only Use "pickling lime" or "cal" — never industrial/agricultural lime
pH matters Nixtamalization typically reaches pH 11–12; this is safe when properly washed
---
Bottom Line
What You Asked The Reality
Nixtamalize 100g wheat flour with calcium hydroxide Not traditionally done — flour is already processed
If you want to add calcium hydroxide to wheat flour dough 0.5–1g per 100g flour for texture/flavor (not true nixtamalization)
If you want to nixtamalize whole wheat grains 5g calcium hydroxide per 100g wheat (experimental, based on Nordic Food Lab)
---
Could you clarify what you're trying to achieve? Are you looking to:
1. Make a chewy wheat-based dough (like ramen or pretzels)?
2. Experiment with nixtamalized whole wheat for tortillas?
3. Add calcium to your diet through fortified flour?
That would help me give you a more precise answer.
GEMINI ON REDUCING GLYCEMIC INDEX
When discussing carbohydrates and the **Glycemic Index (GI)**, food chemistry reveals a fascinating interaction between calcium salts and carbohydrate structure.
In soybeans and unsweetened soy milk, digestible carbohydrates (starches and simple sugars) are naturally very low. Most of the carbohydrates present are dietary fiber and prebiotic oligosaccharides (such as raffinose and stachyose). Because of this, unsweetened soy milk naturally has an extremely low GI—typically between 15 and 30.
However, the short answer to your question is **yes: both calcium sulfate (\text{CaSO}_4) and calcium hydroxide (\text{Ca(OH)}_2) can reduce the glycemic index of carbohydrate foods**, though they do so through slightly different mechanisms.
## How Calcium Reduces the Glycemic Index
When calcium salts are added to carbohydrate-rich foods or soy liquids, calcium ions (\text{Ca}^{2+}) interact directly with the molecular structure of carbohydrates and proteins:
### 1. Formation of Resistant Starch
Divalent calcium ions (\text{Ca}^{2+}) form ionic bridges with amylose and amylopectin (starch molecules). This cross-linking promotes starch retrogradation, converting easily digestible starch into **resistant starch**. Resistant starch behaves like dietary fiber—it resists breakdown in the small intestine, leading to a much smaller spike in blood glucose levels.
### 2. Enzyme Barrier & Slowed Digestion
The calcium-bound matrix acts as a physical barrier. Digestive enzymes, such as \alpha-amylase, have a harder time reaching and cleaving the carbohydrate bonds. This delays glucose absorption into the bloodstream, effectively lowering the food's GI.
### 3. Solid Matrix & Gastric Emptying
In soy milk, calcium sulfate causes proteins and remaining complex carbohydrates to gel into a solid matrix (curd or tofu). Solid food matrices take longer to leave the stomach (slower gastric emptying) than liquid soy milk, which further flattens any post-meal blood sugar curve—especially if the soy milk has added sweeteners.
## Calcium Sulfate (\text{CaSO}_4) vs. Calcium Hydroxide (\text{Ca(OH)}_2)
While both compounds deliver calcium ions (\text{Ca}^{2+}), their chemical environments alter how strongly they affect glycemic response:
### Calcium Hydroxide (\text{Ca(OH)}_2) — *Slaked Lime*
* **Primary Use:** Famous for **nixtamalization** (the traditional Mesoamerican process of soaking corn/maize in an alkaline calcium hydroxide solution).
* **Impact on GI:** Highly significant. The strong alkalinity (\text{pH}) combined with calcium ions partially hydrolyzes starches and cell wall pectins while simultaneously forming insoluble calcium-starch complexes.
* **Result:** Corn processed with calcium hydroxide (like traditional masa flour for tortillas) has a **markedly lower glycemic index** and higher resistant starch content than untreated corn flour.
### Calcium Sulfate (\text{CaSO}_4) — *Gypsum*
* **Primary Use:** Traditional tofu and *taufu fa* coagulant.
* **Impact on GI:** Gypsum is \text{pH}-neutral. It does not chemically break down starch granules the way alkaline lime does. Instead, its primary mechanism for lowering GI is through **protein cross-linking and physical entrapment**.
* **Result:** In high-starch grains or sweetened soy desserts, gypsum cross-links residual pectins and proteins, creating a structured curd that slows down digestion and glucose release.
## Comparison Summary
| Parameter | Unsweetened Soy Milk Baseline | Starch Treated with Calcium Hydroxide \text{Ca(OH)}_2 | Starch/Soy Treated with Calcium Sulfate \text{CaSO}_4 |
|---|---|---|---|
| **Carbohydrate Type** | Mostly dietary fiber & oligosaccharides | High starch (amylose & amylopectin) | Minimal starch in soy; starch/fiber in fortified grains |
| **Primary Mechanism** | Naturally low digestible carbs | Alkaline breakdown + calcium-starch complexes | Protein-carbohydrate gel network formation |
| **Effect on GI** | Inherently Low (GI ~ 15–30) | **Significantly Reduced** (creates high resistant starch) | **Moderately Reduced** (slows gastric emptying & enzyme access) |
> **Key Takeaway:** If you are consuming plain soy milk, its GI is already exceptionally low. However, when calcium salts—especially calcium hydroxide in starchy foods or calcium sulfate in curdled soy matrices—are present, they help slow down starch breakdown, increase resistant starch, and keep blood glucose levels far more stable.
>
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