ENZYMATIC PROCESS TO OBTAIN CORN TORTILLAS KEEPING IN A BETTER WAY THEIR TEXTURE PROPERTIES DURING THEIR SHELF LIFE.

摘要

The present invention refers to an enzymatic process to obtain corn tortillas keeping in a better way their texture properties during shelf life, which includes adding enzymes, particularly alpha amylases, to nixtamalized corn, either freshly or dry, in flour form; the traditional tortilla preparation and cooking process is subsequentlyperformed. The process of the present invention can be applied to prepare tortillas for direct sale to the public, or to prepare tortillas which are packaged for their distribution in shops and restaurants, as well as for exportation. Tortillas elaborated by this process keep their texture characteristics better than those which are prepared in a traditional way after being stored at room temperature or in refrigeration, and afterwards reheated for their consumption.