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CORN TORTILLAS WITH IMPROVED TEXTURE RETENTION USING AN ENZYME BLEND IN NIXTAMALIZED CORN FLOUR
CORN TORTILLAS WITH IMPROVED TEXTURE RETENTION USING AN ENZYME BLEND IN NIXTAMALIZED CORN FLOUR
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机译:混合淀粉在玉米淀粉粉中的固形度得到改善的玉米粉圆饼
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摘要
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture and improvement in tortilla elasticity and ductility during commercial storage. The combination of the enzyme blend and the method for dough and tortilla preparation can enhance conventional additives to delay corn tortilla hardening during storage.
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