Analytical techniques for understanding nixtamalized corn flour: Particle size and functionality relationships in a masa flour sample

Cereal Chemistry

Volumn 78, Issue 1, 2001, Pages 14-18

  Sahai, D ^a   Buendia, M O ^a   Jackson, D S ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PARTICLE SIZE ANALYSIS; STARCH;

CHIP-CHIP; DISTRIBUTION CHARACTERISTICS; END-USERS; EXTRUDED SNACKS; FOOD INDUSTRIES; NIXTAMALIZED CORN FLOURS; PARTICLES SIZES; PARTICLES-SIZE DISTRIBUTIONS; RAPID VISCO ANALYZERS; TORTILLA CHIPS;

PARTICLE SIZE;

AMYLOPECTIN; AMYLOSE;

ARTICLE; CEREAL; CORN; FLOUR; FOOD INDUSTRY; PARTICLE SIZE; PHYSICAL CHEMISTRY; SAMPLING;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0035132886     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.1.14     Document Type: Article

References (10)

1. Characteristics of U.S. and Mexican instant maize flours for tortilla and snack preparation
2. Dry corn masa flours for tortilla and snack foods
3. Starch characterization of nixtamalized corn flour
4. Alkaline cooked corn flour: Technology and uses in tortilla and snack products
5. Relationships between functional attributes and molecular structures of amylose and amylopectin fractions from corn starch
6. Fractionation and composition of commercial corn masa
7. Enthalpic transitions in native starch granules
8. Technology, chemistry, and nutritional value of alkaline-cooked corn products