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: Effects of the timing and amounts of leavening during processing of wheat flour tortillas
  name:
    name part: Adams, Janet Lynn.
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 2001
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: x, 81 leaves : illustrations ; 28 cm.
  abstract: Changes in dwell time and pressure of the hot-press yielded tortillas with substantially different attributes. Thick tortillas were prepared using low pressure and long dwell time. Thin and larger diameter tortillas were prepared using higher pressure and/or longer press times. Volume and opacities were similar except when extreme low or high dwell times and pressures were utilized. Thicker tortillas corresponded to shorter shelf stability. The effects of the rates of reaction of several leavening acids and 4 grades of sodium bicarbonate (NBC) on flour tortillas were determined. An increase in dough and tortilla pH was observed in treatments with the same acid but faster NBC, indicating that smaller particle size NBC dissolves and reacts earlier in processing. Tortillas with increased volume also had increased height, diameter and opacity. Tortillas with more volume or height had shorter shelf stabilities. Higher opacities were observed in tortillas containing fine NBC and lower opacities with coated NBC. Some combinations of the acid with NBC enhanced tortilla attributes. Treatments with coated citric acid were unique because they were thick, and had increased diameter, opacity, volume, and shelf stability. SALP with coarse NBC yielded unique tortillas with decreased height and increased diameter and opacity. Slower acids dissolved some during mixing and nucleated the dough with gas bubbles sufficiently to yield opaque tortillas. During dough resting, dividing and rounding, some insoluble leavening compounds need to be retained to allow for later chemical neutralization and reaction during baking. The gas produced early during baking was not completely retained as evidenced by less opaque tortillas. The effects of the amount of leavening (optimum, 33% less than optimum, and 50% more than optimum) on tortilla properties were evaluated. Tortilla height increased with the amount of leavening. Increased leavening increased opacity with the high amount of leavening resu…
  note: by Janet Lynn Adams.
  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 2001.
  note: Includes bibliographical references (leaves 70-72).
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-A33
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-A33
  record info:
    record content source: TXA
    record creation date: 020402
    record change date: 20220103134556.0
    record identifier: in00001661903