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Evaluation of mixing characteristics of corn dry masa flours
xvi, 112 leaves : illustrations ; 28 cm.
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.
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,
"Major subject: Food Science and Technology".
Issued also on microfiche from Lange Micrographics.
Includes bibliographical references: pages 109-111.