Tortillas from extruded masa as related to corn genotype an d milling process
1998
Martinez-Flores, H.E. | Martinez-Bustos, F. | Figueroa, C.J.D. | Gonzalez-Hernandez, J.
The effect of mill type (Knife and Hammer mill) and screen size (500 and 800 micro) on properties of masa and tortillas from two types of corn (dent and floury endosperm) were evaluated. The traditional process was a control. Particle size and starch damage were highest for knife mill with screen opening 500 micro. Tortillas from dent corn had better quality than those from floury corn. Cutting force, tensile strength, and rollability of tortillas from extruded masa from dent corn hammer milled with 800 micro screen, and those made with floury corn knife milled with 500 micro screen, compared favorably with traditional tortillas. Overall quality score correlated with starch damage, adhesiveness and peak viscosity.
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