Three-tier tortilla baking oven

Procedure to evaluate alkaline cooking properties of kg lots of maize. Kernels are placed in a perforated nylon bag, Ume cooked, steeped, washed and stone-ground into masa. The masa is formed into tortillas or tortilla pieces and cooked in a small-scale three-tier baking oven. Yields of tortillas are calculated from the original moisture content of the grain and the amount of tortillas obtained. Resulting tortillas can be used for texture, color, organoleptic, and shelf-life stabihty tests. 

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