Milling and processing parameters for corn tortillas from extruded instant dry masa flour

A continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or normal and soft endosperm or cacahuazintle), lime con...

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Bibliographic Details
Published in:Journal of food science 1998-03, Vol.63 (2), p.338-341
Main Authors: Arambula, V.G. (Universidad Autonoma de Queretaro, Queretaro, Mexico.), Figueroa, J.D.C, Martinez-Bustos, F.F, Ordorica, F.C.A, Gonzalez-Hernandez, J
Format: Article
Language:English
Subjects:
BAKERY PRODUCTS
Biological and medical sciences
CALIDAD
Cereal and baking product industries
Corn
CORN FLOUR
corn tortilla
CORNFLOUR
EXTRUDED FOODS
EXTRUSION
FARINE DE MAIS
Food industries
Food processing industry
Food science
Fundamental and applied biological sciences. Psychology
HARINA DE MAIZ
MAIS
MAIZ
MAIZE
milling
PRODUCTOS DE PANADERIA
PRODUIT DE CUISSON
QUALITE
QUALITY
TEXTURA
TEXTURE
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Summary:A continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or normal and soft endosperm or cacahuazintle), lime concentration (0.15 and 0.25% w/w), processing moisture (45 and 48% w/w) and temperature (70, 80 and 90 degrees C). The water absorption capacity, water solubility index, color of instant corn flour, adhesiveness of masa, tensile strength, cutting force, rollability and puffing of tortillas, were compared. Based on textural data the hammer mill with 0.8 mm sieve, normal corn type, 0.15% lime, 48% moisture and 90 degrees C processing temperature, produced the highest quality tortillas
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15737.x