The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared...

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Bibliographic Details
Main Authors: Jie Liu, Tiantian Yuan, Ruijuan Wang, Yawei Liu, Guihong Fang
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Molecules
Subjects:
enzymatic wet-milling
corn flour
tortillas
properties
Online Access:https://www.mdpi.com/1420-3049/24/11/2137

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