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Digitale Medien

Physicochemical changes of maize starch during the lime-heat treatment for tortilla making (1988)

ROBLES, R. R. ; MURRAY, E. D. ; PAREDES-LÓPEZ, O.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 23 (1988), S. 0

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Details

ISSN: 1365-2621

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: As measured by the Brabender viscoamylograph, alkali-cooking and soaking of maize in water (nixtamalization) caused large increases in viscosity, as compared with native flour. Marked effects of cooking time on the pasting properties of nixtamal were also observed. As assessed by the blue value method, nixtamalization does not cause extensive gelatinization of the starch. This was supported by differential scanning calorimetric studies, which yielded similar gelatinization endotherms for untreated maize and nixtamal flours. However, no endotherm peak appeared in tortilla samples made from this nixtamal. Furthermore, untreated maize and nixtamal flours contained many unswollen starch granules.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00554.x

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