Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas

Laboratory-made, whole and degermed corn masa flours (DCM) at 50 and 100% levels were prepared to determine the effects of germs on physical properties and sensory characteristics of masa and corn tortillas. DCM flours were finer in particle size than whole dry masa flour. Whiteness of dry masa flou...

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Bibliographic Details
Published in:	Food science and technology international Vol. 7; no. 4; pp. 363 - 367
Main Authors:	Vidal-Quintanar, R. L., Love, J. A., Johnson, L. A.
Format:	Journal Article
Language:	English
Published:	Thousand Oaks, CA Sage Publications 01-08-2001 Sage
Subjects:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams tortillas degermination nixtamal corn sensory analysis Texture analysis Physical dressing Chemical treatment Nixtamalization Quality Tortilla Sensory analysis Cereal flour Corn flour Degermination
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