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: Evaluation of mixing characteristics of corn dry masa flours
  name:
    name part: Lobeira Massu, Rodrigo
    name part: 1972-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1996
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xvi, 112 leaves : illustrations ; 28 cm.
  abstract: and CMC level on the mixing characteristics of DMF were
  abstract: as well as increased viscosities in the RVA were
  abstract: At increased moisture levels masa develops maximum
  abstract: consistency and stickiness faster. Excess water produced
  abstract: consistency and to develop stickiness, whereas coarser flours
  abstract: curve becomes wider and reaches maximum consistency. During
  abstract: determinations were also significantly correlated to
  abstract: developed at different times reflecting differences among
  abstract: DMF properties and mixing performance in a quality control
  abstract: DMF. Finer DMF required less mixing time to reach maximum
  abstract: dry masa flours (DMF) were evaluated using a mixograph and a
  abstract: During the second stage, masa develops cohesiveness; the
  abstract: evaluated. Reformulated and commercial flours with and
  abstract: farinograph are simple techniques with acceptable
  abstract: farinograph. The objectives were to evaluate the potential
  abstract: hydration properties and also to evaluate the use of the
  abstract: increased along with CMC level. Reduced penetrometer
  abstract: involves hydration of the DMF causing the curve to go up.
  abstract: level, mixing speed, temperature, particle size distribution
  abstract: Masas from DMF containing 0.5% CMC exhibited the highest
  abstract: maximum consistency, while time to reach maximum consistency
  abstract: Mixing characteristics of commercial and reformulated corn
  abstract: mixograph and farinograph parameters. The mixograph and
  abstract: of DMF. Mixograph and farinograph as well as consistometer,
  abstract: penetrometer and RVA have potential for rapid evaluation of
  abstract: penetrometer, RVA and also were subjectively evaluated for
  abstract: produced firmer masas which produced higher and wider curves.
  abstract: produced firmer masas with increased maximum consistency.
  abstract: program.
  abstract: Rapid Visco Analyzer (RVA), consistometer and penetrometer to
  abstract: readings and shorter distances traveled in the consistometer,
  abstract: repeatability to detect differences in mixing characteristics
  abstract: significantly correlated to increased maximum consistency in
  abstract: soft masas that exhibited decreased maximum consistency.
  abstract: study DMF properties. The effect of sample size, moisture
  abstract: the curve becomes narrower and lower. Mixing stages were
  abstract: the mixograph and farinograph. Subjective machinability
  abstract: the third stage, masa becomes sticky due to overmixing and
  abstract: their machinability properties. Reduced moisture levels
  abstract: Three stages were observed during mixing. The first stage
  abstract: use of the mixograph and farinograph to study DMF mixing and
  abstract: without CMC were also evaluated using a consistometer,
  note: by Rodrigo Lobeira Massu.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 1996.
  note: Includes bibliographical references: pages 109-111.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L63
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L63
  record info:
    record content source: TXA
    record creation date: 970701
    record change date: 20220103134704.0
    record identifier: in00001361192