Evaluation of mixing characteristics of corn dry masa flours /
and CMC level on the mixing characteristics of DMF were
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | and CMC level on the mixing characteristics of DMF were as well as increased viscosities in the RVA were At increased moisture levels masa develops maximum consistency and stickiness faster. Excess water produced consistency and to develop stickiness, whereas coarser flours curve becomes wider and reaches maximum consistency. During determinations were also significantly correlated to developed at different times reflecting differences among DMF properties and mixing performance in a quality control DMF. Finer DMF required less mixing time to reach maximum dry masa flours (DMF) were evaluated using a mixograph and a During the second stage, masa develops cohesiveness; the evaluated. Reformulated and commercial flours with and farinograph are simple techniques with acceptable farinograph. The objectives were to evaluate the potential hydration properties and also to evaluate the use of the increased along with CMC level. Reduced penetrometer involves hydration of the DMF causing the curve to go up. level, mixing speed, temperature, particle size distribution Masas from DMF containing 0.5% CMC exhibited the highest maximum consistency, while time to reach maximum consistency Mixing characteristics of commercial and reformulated corn mixograph and farinograph parameters. The mixograph and of DMF. Mixograph and farinograph as well as consistometer, penetrometer and RVA have potential for rapid evaluation of penetrometer, RVA and also were subjectively evaluated for produced firmer masas which produced higher and wider curves. produced firmer masas with increased maximum consistency. program. Rapid Visco Analyzer (RVA), consistometer and penetrometer to readings and shorter distances traveled in the consistometer, repeatability to detect differences in mixing characteristics significantly correlated to increased maximum consistency in soft masas that exhibited decreased maximum consistency. study DMF properties. The effect of sample size, moisture the curve becomes narrower and lower. Mixing stages were the mixograph and farinograph. Subjective machinability the third stage, masa becomes sticky due to overmixing and their machinability properties. Reduced moisture levels Three stages were observed during mixing. The first stage use of the mixograph and farinograph to study DMF mixing and without CMC were also evaluated using a consistometer, |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xvi, 112 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 109-111. |