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Microstructure Changes in Wheat Flour Tortillas During Baking
Author(s) -
McDONOUGH C.M.,
SEETHARAMAN K.,
WANISKA R.D.,
ROONEY L.W.
Publication year - 1996
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.1365-2621.1996.tb10919.x
Subject(s) - starch , microstructure , gluten , food science , texture (cosmology) , materials science , carbon dioxide , matrix (chemical analysis) , raw material , chemical engineering , chemistry , composite material , organic chemistry , artificial intelligence , image (mathematics) , computer science , engineering
The texture of tortillas depends upon the retention of gases by the gluten matrix. Raw and hot‐pressed tortilla dough was dense, with few air cells. Intact starch granules were embedded in a gluten matrix. Hot‐pressing sealed the surface and edges. The tortilla passed through three tiers of a gas oven and expanded due to steam and carbon dioxide formation during baking. The edges and surface remained sealed, allowing the tortilla to expand; the center of the tortilla was split apart. Surface starch granules were dehydrated and ungelatinized throughout baking. The combined use of SEM and ESEM facilitated efforts to discern the internal structure.