EXTRA THIN TORTILLA AND METHOD OF MAKING

Thin, strong tortillas are formed from a dough containing a wheat component, that includes gluten in an amount of about 1.5% to about 10% by dry weight of the dough, and a tapioca starch in an amount of about 2.5% to about 25% by dry weight of the dough. With this formulation, a tortilla can be form...

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Bibliographische Detailangaben

Hauptverfasser:	HOR, Yoon, CABANAS, Mikel Lizarraga, ANDINO, Jose, GOLINSKI, Lindsey, OVEJAS, Anabel, CAMMAROTA, Carina Claudia, RUIZ, Asier
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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