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TORTILLA‐MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURS
Author(s) -
JOHNSON B. A.,
ROONEY L. W.,
KHAN M. N.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04128.x
Subject(s) - sorghum , food science , flavor , chemistry , corn flour , texture (cosmology) , agronomy , raw material , organic chemistry , bran , biology , artificial intelligence , computer science , image (mathematics)
Micronizing is a dry heat process using gas fired infra‐red burners to heat. grain almost to the point of eversion followed by rolling through corrugated steel rollers. Various levels of micronized pearled sorghum (MPS) were substituted for commercial corn tortilla flour. 20% of MPS produced tortillas with acceptable color, flavor, and texture. Pliability of the dough was enhanced due to greater water absorption of MPS. Micronized corn tortillas, texture and rollability compared well to tortillas from a commercial corn tortilla flour and from white corn. Alkali added to the micronized corn increased yellowness, pH, and flavor with a simultaneous darkening. In a 5‐day storage study, commercial corn flour tortillas deteriorated in quality rapidly. Storage at 37° C kept the micronized corn and traditional tortillas more flexible than storage at room temperature.