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Can I read Shelf-life of Tortilla Extended with Fungal Amylases on EtoBox?
Shelf-life of Tortilla Extended with Fungal Amylases by Iturbe Chiñas Francisca Aida; Lucio Aguerrebere Rosa Martha; López-Munguía Agustin is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Shelf-life of Tortilla Extended with Fungal Amylases about?
Corn (maize), the main source of starch and calories in the Mexican diet, is consumed mainly as __tortillas__, which have a short shelf‐life. A fungal α‐amylase blend (10μU g^−1^) was added during hydration of maize flour to produce __masa__, and modified the starch during tortilla cooking up to the denaturating temperature. Control and treated __tortillas__, fresh and staled by storage at −12°C and by freeze‐thaw cycles, were compared for amounts of retrograded starch, flexibility, rheological properties and by preference ranking by a panel of 75 judges. Results showed significant improvements in delayed staling and, by implication, extended shelf‐life. The process was regarded as financially viable on a commercial scale.
Who reads Shelf-life of Tortilla Extended with Fungal Amylases?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Iturbe Chiñas Francisca Aida; Lucio Aguerrebere Rosa Martha; López-Munguía Agustin
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)
- Published
- 1996
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)