Characteristics of tortillas prepared from dry extruded masa flour added with maize pericarp

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1444-1448

  Arambula V G ^a   Gonzalez Hernandez J ^a   Moreno, M E ^b   Ordorica, F C A ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

Corn masa; Extrusion; Nixtamalization; Pericarp; Tortilla

Indexed keywords

NEPTUNIA; TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0036294684     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10303.x     Document Type: Article

References (13)

1. Corn Masa and Tortillas from Extruded Corn Flour Containing Hydrocolloids and Lime
2. Extruded corn flour as an alternative to lime-heated corn flours for tortilla production
3. Baking properties of the bran fraction from brewer's spent grains
4. Starch characterization of dry masa flour
5. Dry matter losses in commercial corn masa production
6. Influence of the structural changes during alkaline cooking on the thermal, rheological and dielectric properties of corn tortillas
7. Predictions of moisture diffusivity in granular materials, with special applications to foods