Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

Journal of the Science of Food and Agriculture

Volumn 81, Issue 15, 2001, Pages 1455-1462

  Martinez Bustos F ^a   Martinez Flores H E ^b   Sanmartin Martinez E ^b   Sanchez Sinencio F ^b   Chang, Y K ^c   Barrera Arellano, D ^c   Rios, E ^a  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Germ; Maize; Nixtamalisation; Pericarp; Tortillas

Indexed keywords

FOOD PROCESSING;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0035665928     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.963     Document Type: Article

References (29)

1. A comparative study of protein changes in normal and quality protein corn during tortilla making
2. Effect of tortilla production on protein in sorghum and maize
3. Maize nutrient losses: Chemical changes in corn during preparation of tortillas
4. Nature of bound nicotinic acid in cereals and its release by thermal and chemical treatment
5. Changes in corn and sorghum during nixtamalization and tortilla baking
6. Method to evaluate the limecooking properties of corn (Zea mays)
7. Methods to evaluate the alkaline cooking properties and pericarp removal of sorghum and corn
8. The role of lime in the alkaline treatment of maize for tortilla preparation
9. Scanning electron microscopy studies of limed corn kernels for tortilla making
10. Hydrolysis components from methylated corn fiber gum
11. Studies of polysaccharides solubilized during alkaline cooking of corn kernels
12. Extent of starch gelatinization during hydrothermal processing of corn for masa production
13. Structure of the mature maize kernel. II. Microscopic structure of pericarp, seed coat, and hilar layer of dent corn
14. Cell wall polysaccharide interactions in maize bran
15. Preparation and some properties of hemicelluloses from corn hulls
16. Hemicelluloses
17. Isolation of hemicellulose from corn fiber by alkaline hydrogen peroxide extraction
18. Dry matter losses in commercial corn masa production
19. Influence of monoglycerides on the textural shelf life and dough rheology of maize tortillas
20. Dry maize masa flours for tortilla and snack production
21. Cell-wall lignification and degradability