Combining maltogenic amylase with CMC or wheat gluten to prevent amylopectin recrystallization and delay corn tortilla staling

Cereal Chemistry

Volumn 81, Issue 5, 2004, Pages 654-659

  Bueso, Francisco J ^a   Rooney, Lloyd W ^b   Waniska, Ralph D ^b   Silva, Laura ^b  

^a ZAMORANO UNIVERSITY   (Honduras)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; AMYLOPECTINS; DIFFERENTIAL SCANNING CALORIMETRY; STIFFNESS;

% REDUCTIONS; CARBOXYMETHYL CELLULOSE; CORN TORTILLAS; DRIVING FORCES; INTERGRANULAR; MALTOGENIC AMYLASE; PROPERTY; RECRYSTALLISATION; SODIUM CARBOXYMETHYLCELLULOSE; WHEAT GLUTEN;

RECRYSTALLIZATION (METALLURGY);

AMYLASE; AMYLOPECTIN; CARBOXYMETHYLCELLULOSE; GLUTEN;

ARTICLE; CORN; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; MOISTURE; NONHUMAN; PH; PLIABILITY; TEXTURE MEASUREMENT; TORTILLA;

BACTERIA (MICROORGANISMS); TETRAGASTRIS BALSAMIFERA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 4544341913     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.5.654     Document Type: Article

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