Antistaling properties of amylases, wheat gluten and CMC on corn tortilla

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dc.contributor.advisor Rooney , Lloyd W . en_US
dc.contributor.committeeMember Richter , Ronald L . en_US
dc.creator Bueso Ucles , Francisco Javier en_US
dc.date.accessioned 2004 -09 -30T01 :40 :19Z
dc.date.accessioned 2014 -02 -18T22 :28 :02Z
dc.date.available 2004 -09 -30T01 :40 :19Z
dc.date.available 2014 -02 -18T22 :28 :02Z
dc.date.created 2003 -05 en_US
dc.date.issued 2004 -09 -30T01 :40 :19Z
dc.identifier.uri http : / /hdl .handle .net /1969 .1 /19
dc.description.abstract Antistaling properties of enzymes (xylanase , bacterial maltogenic and conventional a -amylases ) , CMC and vital wheat gluten on corn tortillas were evaluated during storage for up to 21 days . Effect of storage time (0 -21 days ) and temperature ( -40 , -20 , 3 , 10 and 21 oC ) on tortilla staling was evaluated with or without additives . Addition of 275 -1650 AU of ICS maltogenic amylase effectively reduced amylopectin retrogradation without reducing tortilla yields , but did not improve tortilla flexibility . The combination of 825 AU of ICS amylase (to interfere with intra -granular amylopectin re -crystallization ) and 0 .25 % CMC (to create a more flexible inter -granular matrix than retrograded amylose ) produced less stiff , equally flexible and less chewy tortillas than 0 .5 % CMC . Corn tortilla staling followed the basic laws that control aging in starch -based semi -crystalline systems such as starch gels , bread and other baked products . Amylopectin re -crystallization was the driving force behind the staling of corn tortillas . Increasing levels of re -crystallized amylopectin measured by DSC correlated significantly with increased tortilla stiffness and reduction in tortilla rollability , pliability and rupture distance during storage . Re -crystallization of amylopectin in fresh tortillas was not detected . It increased rapidly during the first 24 hr reaching a plateau after 7 days storage . The level of amylopectin re -crystallization on tortillas showed a bell -shaped trend along the evaluated storage temperature range with a maximum around 7 oC . However , a negative linear relationship of peak pasting viscosity with storage temperature of tortilla extracts without additives after 21 days suggests other compounds besides amylopectin affect tortilla staling . Thus , interfering with amylopectin re -crystallization is not the only way to retard staling . Further research is required to optimize the addition of maltogenic amylases in continuous processing lines that use fresh masa instead of nixtamalized corn flour , to determine how these amylases interfere with amylopectin re -crystallization and to elucidate if amylose retrogradation continues during storage and plays a role in tortilla staling . en_US
dc.format.extent 2684956 bytes
dc.format.medium electronic en_US
dc.format.mimetype application /pdf
dc.language.iso en _US en_US
dc.publisher Texas A &M University en_US
dc.subject Tortilla staling en_US
dc.title Antistaling properties of amylases , wheat gluten and CMC on corn tortilla en_US
dc.type Book en
dc.type.genre Electronic Dissertation en_US
dc.type.material text en_US
dc.format.digitalOrigin born digital en_US

Citation

Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. Available electronically from http : / /hdl .handle .net /1969 .1 /19 .

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