Effects of amounts and types of sodium bicarbonate in wheat flour tortillas
The effects of different types and amounts of sodium bicarbonate (NBC) were evaluated during the processing of flour tortillas. Fat encapsulated NBC, BS199, BS195, BS193, BS180, BS184, HM50 and HM70, and different particle-sized, non-encapsulated NBC, grade 1, grade 2, grade 3 and Tortilla Blend TM,...
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| Format: | Others |
| Language: | en_US |
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Texas A&M University
2007
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| Online Access: | http://hdl.handle.net/1969.1/4999 |