Objective texture measurements of commercial wheat flour tortillas

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 648-653

  Mao, Yufeng ^a   Flores, Rolando A ^a   Loughin, Thomas M ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYTOLOGY;

BAKED PRODUCT; CELL MEASUREMENT; MEASUREMENTS OF; PROPERTY; ROLLABILITY; SHEAR CELLS; TEXTURAL PROPERTIES; TEXTURE ANALYZERS; TEXTURE MEASUREMENT; WHEAT FLOURS;

CELLS;

ANALYZER; ARTICLE; COLOR; COMPRESSION; FLOUR; FOOD PROCESSING; FOOD QUALITY; FORCE; MOISTURE; SHEAR STRESS; TECHNIQUE; THICKNESS; WEIGHT; WHEAT; YOUNG MODULUS;

TRITICUM AESTIVUM;

EID: 0036732966     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.648     Document Type: Article

References (18)

1. Milling and processing parameters for corn tortillas from extruded instant dry masa flour
2. Measurement of bread firmness with the universal testing machine
3. Comparison of bread firmness measurements by four instruments
4. An optimum compression depth for measuring bread crumb firmness
5. Cooking characteristics of sorghum and corn for tortilla preparation by several cooking methods
6. Sensory methods of texture and viscosity measurement
7. Determination of bran contamination in wheat flours using content, color, and bran speck counts
8. Measurements of bread firmness using the Instron Universal Testing instrument: Difference resulting from test conditions
9. Tortilla bending technique: An objective method for corn tortilla texture measurement
10. Objective rollability method for corn tortilla texture measurement
11. Use of extensibility to measure corn tortilla texture
12. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and sensory methods of texture evaluation
13. Effect of sorghum flour addition on the characteristics of wheat flour tortillas
14. Influence of monoglycerides on the textural shelf life and dough rheology of corn tortillas
15. Cake firmness measurement by the universal testing machine
16. Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas
17. Effect of food additives on storage stability of corn tortillas