The effects of added wheat proteins on processing and quality of wheat flour tortillas /

Specific proteins improve quality of flour for breadmaking but protein composition in tortilla flour has not been investigated. Selected wheat protein fractions can separately modify dough resistance and extensibility. This may yield tortillas with increased diameter, opacity and stability. Tortilla...

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Bibliographic Details

Main Author:	Pascut, Simina
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2002.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy