Tortilla chip baking

Tortillas represent 30% of aU baked product sales in the United States and continue to be the most popular food in Mexico and Central America. Approximately, 120 million tortillas are consumed yearly in the United States, making these the second most popular baked product after white bread. An average Mexican consumes more than 80 kg of maize tortillas annually. Today, derived products such as flat tostadas and tortilla chips are extensively sold as snacks and in the preparation of fast foods (Chapter 12). Tostadas are the base for the preparation of a wide array of meals. Taco shells are the American version of tostadas, the only difference being that they are usually fried bent (U form) and rarely colored. Regular and low-fat tostadas and taco shells are available in grocery stores in Mexico and the United States. 

Tortilla chips are generally manufactured from coarsely ground masa either fresh or from dry flour that is sheeted, formed, and cut in preparation for the subsequent steps of baking, equilibration, frying, and salting/seasoning (Figure 12.5). Restaurant-... 

Frying of tortilla chips is characterized by starch gelatinization, formation of a yellow crust, and development of the characteristic flavor due to MaiUard reactions. Most starch gelatinization occurs during baking and throughout the first 10-15 s of... 

Preheat oven to 350°F. Place tortillas in a single layer on baking sheets, brush with a small amount of olive oil, and sprinkle with salt. Bake for 5 to 10 minutes, or until lightly browned. Break into chips and serve. 

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