rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Development of a low fat wheat tortilla
    sub title: optimization of lipids, emulsifiers, and fat replacers
  name:
    name part: Dollak, Christina
    name part: 1970-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1993
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xiii, 83 leaves : illustrations ; 28 cm.
  abstract: A low fat tortilla was developed by optimizing lipids, emulsifiers and fat replacers. Hot-press wheat tortillas were prepared from wheat flour with 11.6% protein. Lard, pie shortening (PS), all-purpose shortening (AP), liquid frying oil (LF) and salad oil (SO) were used at levels of 1, 4, 7, 10 and 15%. Tortillas were made with 0.5 and 1 .0% glyceryl monostearate (GM), succinylated monoglycerides (SMG), ethoxylated monoglycerides (EMG) and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). Finally, tortillas were made with commercially available, carbohydrate-based fat replacers: potato maltodextrins, tapioca maltodextrins, pregelatinized rice flour, modified rice solids, and pea starch. Dough water absorption, mixing time, mixability and machinability were determined. Tortillas were evaluated for puffing during baking, weight, moisture, diameter, rollability, penetrability and organoleptic properties. As lipid levels decreased, mixing time decreased, water absorption increased and mixability decreased. As lipid levels decreased tortilla puffing and diameter decreased, weights were similar and moisture increased. Rollabilities of tortillas containing 4-15% lipid were better than those containing 1% lipid. Rollabilities of tortillas containing lard, PS and SO were better than those containing AP and LF. Textures of tortillas containing > 7% lard were significantly worse that those with <4% lard. Tortillas containing > 4% lard were ranked higher than those containing 1% lard. Tortillas containing SMG had better dough mixability and larger diameter tortillas during hot pressing than tortillas containing EMG or DATEM. Rollabilities of tortillas containing 1 .0% SMG, GM and DATEM were better than the control after ten days of storage. Rollabilities of tortillas containing 0.5 and 1.0% SMG were similar. Doughs containing fat replacers had increased water absorptions and excellent machinability. Rollabilities of tortillas containing tapioca maltodextrins were…
  note: by Christina Dollak.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1993.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-D665
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-D665
  record info:
    record content source: TXA
    record creation date: 960206
    record change date: 20220103115200.0
    record identifier: in00001263290