Effects of amount and solubility of leavening compounds on flour tortilla characteristics

Cereal Foods World

Volumn 47, Issue 2, 2002, Pages 60-64

  Adams, Janet L ^a   Waniska, Ralph D ^a  

^a Frito Lay   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LEAVENING COMPOUNDS;

OPACITY; ORGANIC ACIDS; PH EFFECTS; RHEOLOGY; SODIUM COMPOUNDS; SOLUBILITY; TOUGHNESS;

FOOD PROCESSING;

EID: 0036478911     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. The origin of the gas cell in bread dough
2. Methods to prepare and evaluate wheat tortillas
3. Leavening basics
4. Creation and characterisation of aerated food products
5. Effects of leavening acids and dough temperature in wheat flour tortillas
6. Flour tortillas: A growing sector of the U.S. food industry
7. Bread crumb grain development during baking
8. Gas retention in bread dough during baking
9. Designing chemical leavening systems
10. Surface rheological properties of sodium stearoyl-2-1actylate and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities
11. Encapsulated acid improves flour tortilla quality
12. Sodium bicarbonate particle size and neutralization in sponge-dough systems
13. Microstructure changes in wheat flour tortillas during baking
14. Quick breakfast foods
15. Use of extensibility to measure corn tortilla texture
16. Perspectives on flour tortillas