The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour

The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour

The texture of tortillas was improved by the addition of maltogenic amylase and carboxymethylcellulose (CMC) and guar gum to fresh masa from ground nixtamal (FNM) and nixtamalized corn flour (NCF) masa. Differences in the performance of additives in tortillas held under refrigeration or ambient stor...

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Bibliographic Details
Main Author: Gutierrez de Velasco, Arturo Carlos
Other Authors: Rooney, Lloyd W.
Format: Others
Language:en_US
Published: Texas A&M University 2004
Subjects:
Tortillas
masa
amylase
CMC
guar
texture
RVA.
Online Access:http://hdl.handle.net/1969.1/470

Internet

http://hdl.handle.net/1969.1/470

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