Milling and processing parameters for corn tortillas from extruded instant dry masa flour
1998
Arambula, V.G. | Figueroa, J.D.C. | Martinez-Bustos, F.F. | Ordorica, F.C.A. | Gonzalez-Hernandez, J.
A continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or normal and soft endosperm or cacahuazintle), lime concentration (0.15 and 0.25% w/w), processing moisture (45 and 48% w/w) and temperature (70, 80 and 90 degrees C). The water absorption capacity, water solubility index, color of instant corn flour, adhesiveness of masa, tensile strength, cutting force, rollability and puffing of tortillas, were compared. Based on textural data the hammer mill with 0.8 mm sieve, normal corn type, 0.15% lime, 48% moisture and 90 degrees C processing temperature, produced the highest quality tortillas.
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