Effect of leavening acids on wheat flour tortillas /
(SAPP-28). Each leavening acid was first evaluated in
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (SAPP-28). Each leavening acid was first evaluated in acids did not yield optimum dough properties and had pH along with each leavening acid at 380C. Fumaric acid aluminum phosphate (SAlP), sodium aluminum sulfate (SAS), and react during mixing and baking are required. behaviours of doughs. The second study inculded fumaric acid combination with sodium bicarbonate at different levels, compared to those treatments containing SAIP and SAS. Ionic controlling dough temperature at 38'C. Individual leavening diameters smaller than 17.0 cm. MCP, a fast reacting dough and tortilla properties. Combination of MCP:SAS (1:2) effectively reduced resting times and pH of tortillas, except except for doughs containing SAS. At 380C dough properties final product a better texture. Hence, to produce tortillas for doughs containing MCP. Addition of fumaric tortillas higher than 6.0, except for MCP treatments. Higher amounts interactions apparently affected elastic and viscous leavening acid, improved nucleation during mixing, giving the monocalcium phosphate (MCP) and sodium acid pyrophosphate no significant effect was observed for MCP and SAPP-28 of MCP and SAPP-28 were required to produce opaque tortillas opaque tortillas. Increased dough temperature improved over time. To evaluate the effect of temperature 34 and 38'C processing of wheat flour tortillas. These were: sodium produced acceptable dough properties and tortillas with Reactivities of four leavening adds were evaluated during SAIP and MCP treatments. SAIP and SAS treatments produced storage stability of tortillas for SALP and SAS treatments; tended to improve. Increasing temperature increased pH for treatments. Combination of MCP:SAIP (1:5) produced target were selected . At 38'C additional leavening was required, with desirable characteristics, leavening acids that dissolve |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xii, 104 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |