Characterization of masa and low-moisture corn tortilla using stress relaxation methods

Journal of Texture Studies

Volumn 30, Issue 2, 1999, Pages 197-215

  Guo, Z ^a   Castell Perez, M E ^a   Moreira, R G ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0033241728     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1999.tb00211.x     Document Type: Article

References (12)

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4. FAUBION, J.M. and HOSENEY, R.C. 1989. The viscoelastic properties of wheat flour doughs. In Dough Rheology and Baked Product Texture, (H. Faridi and J.M. Faubion, eds.) J.M. Van Nostrand Reinhold, New York.
5. FINDLEY, W.N., LAI, J.S. and ONARAN, K. 1989. Creep and Relaxation of Nonlinear Viscoelastic Material with an Introduction to Linear Viscoelasticity. Dover Publishing, New York.
6. FRIEND, C.P., WANISKA, R.D. and ROONEY, L.W. 1993. Effects of hydrocolloids on processing and qualities of wheat tortilla. Cereal Chem. 70(3), 252-256.
7. MATLAB 1993. Matlab V4. 2c.1, The Mathworks, Inc., Natick, MA.
8. nd Ed. Gordon and Breach, London.
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10. SERNA-SALDIVAR, S.O., GOMEZ, M.H. and ROONEY, L.W. 1990. Technology, chemistry and nutritional value of alkaline-cooked corn products. Advances in Cereal Science and Technology. Vol X, (Y. Pomeranz, ed.) AACC, St. Paul, Minn.
11. SPADARO, M.V. 1996. Biomechanical characterization of meat texture. Ph.D Dissertation. Texas A&M University, College Station, TX.
12. SUHENDRO, E.L, ALMEIDA-DOMINGUEZ, H.D., ROONEY, L.W., WANISKA, R.D. and MOREIRA, R.G. 1998. Tortilla bending technique: An objective method for corn tortilla texture measurement. Cereal Chemistry 75(6), 854-858.