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Tortilla appearance

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... [Pg.469]

Mid-Oleic Sunflower Oil With the relatively recent appearance of mid-oleic sunflower oil, researchers have shown an interest in its use in frying processes. Abidi and Warner (120) used the three types of sunflower oil (regular, high, and mid-oleic) in the preparation of french fries, potato crisps, and fresh white corn tortilla chips. However, no general conclusions may be drawn regarding inherent stability as there is no indication of antioxidant type and concentration in the different oils. [Pg.1345]

Blue corn is a floury or soft endosperm type that generally grows in long ears (8-12 rows). The aleurone layer contains anthocyanins that impart the blue appearance. Blue corn is especially prized as ceremonial maize by the North American Indian tribes and is currently being used to produce organic flours and foods such as tortilla chips (Chapter 12). The blue com contains higher levels of phenolics that are an excellent source of antioxidants. [Pg.71]

Salt and flavorings are added as powders or liquids to extruded com and tortilla chips to enhance the organoleptic properties and appearance of the finished products. Salt is a nonaromatic ingredient, while flavoring agents include cheese, barbecue, lemon-salt, powdered chili, chipotle, jalapeno, and others (Serna-Saldivar 2008). [Pg.364]


See other pages where Tortilla appearance is mentioned: [Pg.244]    [Pg.1345]    [Pg.405]    [Pg.210]    [Pg.609]    [Pg.248]    [Pg.372]    [Pg.508]    [Pg.277]   
See also in sourсe #XX -- [ Pg.508 ]




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