The first scientific studies of the physical, chemical, and nutritional characteristics of tortillas began in 1953. Efforts were also undertaken in the 1950's to improve the traditional nixtamalization process, although dramatic changes in the process were not considered. Experiments were conducted in the 1970's in an attempt to speed up the nixtamalization process and cut processing times. The use of steam and boiling water in the cooking process, as well as the elimination of the steeping step, were investigated. Although such methods did speed up the process, the masa and tortillas produced in these ways were of inferior quality.