Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

In this work the importance of maize pericarp and germ in relation to the overall quality of masa and tortillas was studied. Alkaline‐cooking originated alterations in the outer layers of the grain. Its components were hydrated and the pericarp fraction assumed a gummy and sticky texture. During the...

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Veröffentlicht in:	Journal of the science of food and agriculture 2001-12, Vol.81 (15), p.1455-1462
Hauptverfasser:	Martínez-Bustos, F, Martínez-Flores, H E, Sanmartín-Martínez, E, Sánchez-Sinencio, F, Chang, Y K, Barrera-Arellano, D, Rios, E
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology germ maize nixtamalisation pericarp tortillas
Online-Zugang:	Volltext
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