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Título : | Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time |
Palabras clave : | nixtamalized steeping time corn flours |
Fecha de publicación : | 16-ene-2013 |
Editorial : | J. L. Fernández-Muñoz |
Descripción : | We studied the effect of steeping time on various physical and
chemical properties of maize flour prepared by the traditional nixtamalization
process as well as in oversaturated calcium ion conditions.
The calcium content of the corn flour was measured by atomic absorption
spectroscopy and was correlated with X-ray diffraction, viscosity, and pH
measurements. Calcium content of the flour showed a nonlinear dependence
on steeping time, with a local calcium maximum occurring at .7 hr.The pH level of the corn flour increased with steeping time, thus roughly
following the time trend shown by the steeping time dependence of the
calcium content. Flour crystallinity and peak viscosity of water suspensions
of the flour reached maximal values at .7.9 hr of steeping, in
agreement with manufacturing experience showing that these are appropriate
steeping times to prepare tortillas with the desirable rheological
and organoleptic properties. IPN |
URI : | http://www.repositoriodigital.ipn.mx/handle/123456789/10614 |
Otros identificadores : | 14 0009-0352 http://hdl.handle.net/123456789/89 |
Aparece en las colecciones: | Doctorado |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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1206-04R Fernandez et al 2002.pdf | 144.15 kB | Adobe PDF | Visualizar/Abrir |
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