The determination of the values of entalpía in semolas and granillos performs importance for the companies that they dedicate to the production of botanas from flour of maize nixtamalizado, since this parameter is related to properties of texture. Nevertheless the availability of the technology is limited.

The enthalpy of gelatinization diminishes more intense all that is the process of reduction of size as well as when the storage extends in the time or the accused of the raw material is major.

The flours of maize nixtamalized has the lowest enthalpy presented the values of gelatinization.

A high negative correlation exists between the gelatinization enthalpy and the indexes of water absorption and solid soluble in water.

It was developed and validated a model of linear regression to estimate the value of enthalpy of semolas and granillos.