Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour |
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| Authors: | V.G. ARÁ MBULA,J.D.C. FIGUEROA,F. MARTÍ NEZ-BUSTOS,F.C.A. ORDORICA,J. GONZÁ LEZ-HERNÁ NDEZ |
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| Affiliation: | Authors Figueroa, Martinez-Bustos, and González-Hernández are with Laboratorio de Investigaciones en Materiales del CINVESTAV-IPN, Universidad Autónoma de Querétaro, Facultad de Química. Centro Universitario, Cerro de las Campanas, Querétaro, Querétaro. México. 76010.;Author Ordorica is with the Universidad Autónoma de Sinaloa. Facultad de Ciencias Químico-biológicas. Posgrado enAlimentos. Ciudad Universitaria. Culiacán de Rosales, Sinaloa, México. 80000.;Author Arambula is with the Universidad Autónoma de Nayarit. Coordinación de Investigación Científica. Ciudad de la Cultura Amado Nervo. Tepic, Nayarit, México, and is also affiliated with CINVESTAV-IPN and Univ. Autónoma de Sinaloa. |
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| Abstract: | 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°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°C processing temperature, produced the highest quality tortillas. |
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| Keywords: | corn tortilla corn flour extrusion milling |
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