|
|
Article: Effect of Emulsifiers on Textural Properties of Whole Wheat Tortillas During Storage
- Article from:
- Cereal Chemistry
- Article date:
- November 1, 2006
- Author:
CopyrightCopyright American Association of Cereal Chemists Nov/Dec 2006. Provided by ProQuest LLC. (Hide copyright information)
|
Flour tortillas are one of the most popular and successful products in the baking industry (Hillebrand 2005). Texture and organoleptic characteristics of tortillas are major criteria that consumers use to judge the overall quality. Good quality tortillas should stay flexible and reliable without cracking and breaking when folded, and be soft without sticking together (Wang and Flores 1999). One of the major problems in tortilla quality is the deterioration of texture with time due to staling (Waniska 1999).
Shelf life of tortillas can be improved through ingredients and formulation. Emulsifiers, a subset of surfactants, may impart antistaling characteristics aside from their emulsifying ...