Staling in corn tortillas prepared from nixtamalized corn flour /
Analyses of starch-related properties were conducted on the
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1998.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | Analyses of starch-related properties were conducted on the and amylopectin crystalinity. Texture in fresh tortillas and objectively using bending and extensibility methods on a centrifugation, and an oven at 50'C were utilized to quickly changes in viscosities were observed upon further storage. CMC improved stability of tortillas stored for 15 days, and containing carboxymethyl-cellulose (CMC) were monitored. corresponds to increased RVA viscosity at low temperatures. dried flour. during baking which imparted an attractive appearance and Effects of forming method and storage on starch and texture evaluated subjectively using rollability and crinkle methods excellent texture, however, hot-pressing did not affect the flexible tortilla. Reheating renewed desirable textural functionality related to texture changes of tortillas gelatinized state. Extensive amylopectin retrogradation imparted softness and extensibility when present in a initial 24 h of storage; those between 75-90'C increased initial 24 h of storage. Starch and texture changes during interacted better with starch during processing and storage into staling and effects of reheating on renewing desirable Monitoring texture and starch properties provided insights occurred after 24 h storage, yielding a brittle, less occurred during the initial 24-h period than during the rest of alkaline tortillas. Amylose or amylopectin were of corn tortillas were evaluated. Texture of tortillas was of the storage time. RVA pasting viscosities below 65'C produce corn tortillas. More changes in starch properties after baking. Amylopectin retrograded slowly and properties lost during staling at 22'C for 15 days. Corn rapid changes in starch functionality, amylose solubility retrograded amylose stabilized the initial tortilla significantly during the initial 24 h of storage. Smaller Solubility of amylose and amylopectin decreased during the stabilize and dehydrate gelatinized starch during processing. staling rate. Hot-pressing is an alternative method to starch pasting properties were evaluated. Alcohol, grinding, storage of acidic and alkaline commercial tortillas structure and induced rapid changes in starch pasting substituted for 20% of nixtamalized corn flour. Partially texture analyzer. Absorption, starch solubility at 95'C, and texture. The hot-press method caused tortillas to puff extensively tortillas underwent staling during storage, corresponding to were substantial in fresh tortillas and decreased during the |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xvii, 143 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 128-133. |